Squash and Bulgur Patties

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  Here's a holiday recipe that I like very much. I made these patties and served them with collard greens sauteed in olive oil with garlic, shallots, and salt. Simple, simple. This recipe makes 6 servings.

4 cups peeled, cubed butternut squash

1 1/2 cups water

1 cup medium bulgur

1 tablespoon olive oil

4 cloves garlic, minced

2 shallots, minced

2 tablespoons chopped parsley

1 teaspoon finely chopped fresh rosemary

2/3 teaspoon salt, or more to taste

1/2 cup crumbed feta cheese (optional)

2 tablespoons bread crumbs

Steam the squash for 20-30 minutes, until it's soft enough to mash.

Meanwhile, boil the water and boil it over the bulgur in a bowl.

Heat the olive oil in a medium-size skillet. Add the shallots, onions, herbs, and salt. Cook for about 5 minutes, until the onions are soft and transluscent.

Preheat the oven to 400 degrees. When the squash is ready, mash it well, then mix it with the other ingredients. Let the mixture cool in the refrigerator for about an hour to firm it up a bit.

Shape the mixture into patties with your hands. Coat each patty with bread crumbs. Arrange the patties on a baking sheet, and bake them for about 20 minutes.