Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Butternut squash & pancetta cakes by WW

Butternut squash & pancetta cakes

9
9
7
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Mashed squash and potatoes make a great base for these cakes, which are flavoured with pancetta, shallots and thyme.

Ingredients

Butternut Squash

1 whole, small

Potato(es), Raw

2 portion(s), medium, baking potatoes

Calorie controlled cooking spray

4 spray(s)

Pancetta

70 g, diced

Shallots

2 medium, finely chopped

Garlic

2 clove(s)

Egg, whole, raw

1 medium, raw, lightly beaten

Plain White Flour

100 g

Thyme, Fresh

4 sprig(s), leaves picked

Parmesan Cheese

1 tablespoons, grated, grated

Watercress

80 g

Half Fat Crème Frâiche

3 tablespoons, level

Instructions

  1. Preheat the oven to 220°C, fan 200°C gas mark 7. Halve the squash lengthways and scoop out the seeds. Cut a cross into the potatoes. Put both veg on a baking tray, mist with cooking spray and cook for 1 hour, until soft. Cool slightly, then scoop out the flesh from the butternut squash (you’ll need 400g) and the potato (you’ll need 250g). Mash both together in a bowl, then set aside to cool.
  2. Meanwhile, heat a small nonstick frying pan over a medium heat and mist with cooking spray. Add three-quarters of the chopped shallots, the pancetta and the garlic, and cook for 5 minutes until the shallots have softened.
  3. Add the pancetta and onion to the mashed veg, along with the beaten egg, flour, thyme and Parmesan. Mix well, then form into 8 flat cakes. Mist a nonstick pan with cooking spray and cook the cakes for 4-5 minutes on each side until they’re golden brown. Serve with the watercress, remaining chopped shallots and a spoonful of créme fraîche.

You might like