Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more!
3 cups chilled mashed potatoes
1 cup cheddar cheese, shredded
½ cup bacon, chopped small dice
1 bunch chives, chopped
Pepper to taste
1 cup flour or GF flour
2 eggs, beaten
1 1/2 cup panko bread crumbs or GF breadcrumbs
3/4 cup Parmesan cheese, grated fine
Xtra virgin coconut oil, Ghee or Organic Canola Oil for pan frying
Preheat the oven to 425°F degrees, unless pan frying.
Cook the bacon until crisp. Drain on a paper towel and set aside.
In a medium sized mixing bowl, combine the leftover mashed potatoes with the eggs, cheese, chives and bacon bits. Mix to combine, cover and set aside in the refrigerator.
Prepare 3 breading stations. One bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with the Parmesan cheese.
Dust your hands with flour and use an 1/2 ounce portion control scoop to measure the balls. Or a Tablespoon.
Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.
Immediately dust them with flour again and set aside. Repeat until you have 24 flour-dusted balls.
Drop a ball into the egg mixture and use a spoon to turn the potato ball over until fully coated.
Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully.
Pat in any excess bread crumbs that might be falling off the ball.
Set aside on a parchment lined cookie sheet and repeat with remaining balls.
Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels.
1/4 cup sundried tomato packed in oil, squeezed of excess oil
1 tablespoon good quality olive oil
1 bunch fresh thyme, divided
8 oz. unsalted butter, melted
2 tablespoons pure maple syrup or honey
1 cup ricotta cheese
1/2 cup parmesan cheese, grated
1/2 cup Japanese bread crumbs
1/2 bunch fresh flat-leaf parsley, chopped fine and divided
1 teaspoon ground sage
Kosher salt and white pepper
Preheat oven to 325′ F Degrees. Toast the pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–12 minutes. Let cool, then coarsely chop and set aside.
Increase the oven temperature to 400′ F Degrees. Drizzle the baking sheet with good quality olive oil.
While the oven is getting up to temperature, carefully cut butternut squash in half lengthwise and scoop out the interior, leaving about a 1/2″ border on all sides and creating a divot deep enough to fit the eggplant halves inside. Discard the stringy guts, reserving all the solid meat filling, and the seeds for roasting.
Cut eggplant in half lengthwise and scoop out and reserve the interior, leaving about a 1/4″ border on all sides and creating a divot deep enough to fit delicious filling inside, which will go inside the butternut squash- follow me?
Cut the zucchini in half lengthwise, scoop out interior for the vegetable, leaving behind a fairly-wide mote down the center to fit the remaining filling.
Place squash halves cut side up, on a prepared baking sheet. Using a fork, be sure to pierce insides of squash and zucchini halves to release steam. Using a sharp knife, make shallow crosshatch marks inside of eggplant, being careful not to pierce through the skin. Season all with salt and pepper butter and a drizzle of maple syrup or honey then set aside.
In the bowl of your food processor, combine the garlic, shallot, onion, mushrooms, celery, squash, and eggplant filling. Working in batches, if needed, pulse the food processor until finely chopped but not to a paste. Add sundried tomatoes and pulse one final time.
Heat a few tablespoons of olive oil in a large high-sided skillet over medium-high heat, add the vegetables from the processor, and a few thyme sprigs and the ground sage. Cook until the mixture begins to brown, and almost all the moisture evaporates- about 5-8 minutes. Taste, and adjust season with salt and pepper.
Remove from the heat to a large bowl and allow the vegetable mixture to significantly cool. Remove the thyme sprigs and discard. Crack in the eggs, ricotta, Parmesan cheese, panko, a small handful of chopped parsley, and adjust seasoning with salt and pepper.
Using an ice cream or portion control scoop press about 3/4 cup vegetable mixture into each half of the butternut squash until the interior is fully coated using the back of the scoop or spoon press the combination into and up the sides making room for the eggplant to fit. Sprinkle with the toasted pecans and then add the eggplant cut side up and repeat the filling process, including the pecans. Now add the zucchini and repeat to fill with vegetable mixture, continue the nesting process with each halve until you have filled the whole butternut squash with all the vegetable halves layered with stuffing- just like your famous lasagna.
Using kitchen twine. Slip under one squash half, then top with the second squash half, so that the cut sides face each other. Now press together and tightly tie the twine around squash to secure it for the oven.
Brush the exterior of the stuffed butternut squash with melted butter and maple syrup then season again with salt and pepper. Wrap the squash tightly in aluminum foil and place it in the center of a low-sided baking dish to prevent it from rolling.
Roast the squash until it is tender to the touch, about 90 minutes to 2 hours.
Remove foil and let rest at least 10-20 minutes.
Remove twine and place it on a cutting board. Cut into 1″ thick disc with a serrated knife, transferring to serving plates as you go. Spoon warm herbed or salted butter over slices, garnish with more pecans and serve with warm maple syrup.