Butternut squash & pancetta cakes
8
Points®
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
400 g
Potatoes, Raw
250 g
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, banana, finely chopped
Pancetta
70 g, diced
Garlic
2 clove(s), crushed
Egg, whole, raw
1 medium, raw, lightly beaten
Plain White Flour
100 g
Thyme, Fresh
4 sprig(s), leaves picked
Parmesan Cheese
1 tablespoon(s), grated, grated
Watercress
80 g
Half Fat Crème Frâiche
3 tablespoon(s), 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.