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Spinach and butternut squash potato cakes recipe

Spinach and butternut squash potato cakes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

Potato cakes with butternut squash and spinach are pan-fried for a delicious autumnal starter.

15 people made this

IngredientsServes: 14

  • 1 butternut squash - peeled, halved, seeded and grated
  • 1 potato, peeled and grated
  • 1/2 onion, peeled and grated
  • 1 teaspoon salt, or to taste
  • 60g plain flour
  • 1 egg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 3 tablespoons olive oil, divided
  • 120g chopped fresh spinach

MethodPrep:30min ›Cook:10min ›Extra time:10min › Ready in:50min

  1. Combine butternut squash, potato, onion and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
  2. Place squash mixture in a bowl and mix in flour, egg, black pepper and baking powder until well blended.
  3. Heat 1 tablespoon olive oil in a pan over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
  4. Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten the ball and add 1 teaspoon cooked spinach; shape back into a ball around the spinach. Then flatten the ball with the palms of your hands to make potato cakes. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed potato cakes.
  5. Heat 1 tablespoon olive oil in a large pan over medium heat; cook until lightly browned, 4 to 5 minutes per side. Transfer cooked potato cakes to a plate and repeat with remaining oil and potato cakes.


Onion helps prevent the potatoes from turning too dark. I would recommend grating the onion before grating the potatoes.

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Roasted Butternut Squash with Spinach and Cranberries

A flavorful and healthy side dish that will please everyone at the table, Roasted Butternut Squash with Spinach and Cranberries is super simple to make. Tender sweet butternut squash is roasted with red onions then tossed with fresh baby spinach and dried cranberries for one easy vegetarian dish.

Fall is filled with deliciousness. Everything about it is filled with warm, cozy spices and sweet, hearty vegetables. And Butternut Squash is my favorite thing to make either for salads or just a tasty, healthy dinner.

This Roasted Butternut Squash recipe is my favorite. It’s inspired by a ready made side dish I had at Wegman’s and, seriously, crave it several times a week. The squash is oven roasted with red onion until tender and caramelized then I toss it with fresh baby spinach. Throw in some dried cranberries and you have one serious side dish without really working too hard at all.

Even though it’s early, I’m building the most epic Thanksgiving menu ever. I still haven’t decided between my favorite Citrus Butter Turkey or this new Sage Pesto Turkey, but either way it will be amazing.

But really, it doesn’t matter because it’s all about the sides….am I right? I could totally skip the turkey and not even miss it. Just piles of stuffing and sweet potato casserole drenched in gravy, now that’s my kind of Thanksgiving.

But for those of you that need something a little healthy…or that guest that’s vegetarian AND gluten-free……Roasted Butternut Squash with Spinach and Cranberries is always a winner.


Step 1

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

Butternut Squash Croquettes

Butternut Squash Croquettes - these healthy baked veggie fritters are a delicious appetizer or snack.

I don’t have much of a weakness for fried foods. French fries don’t make me crazy, I never really cared for fried chicken… but whenever we’re on vacation, I find myself ordering little balls of fried stuff everywhere we turn. Cod croquettes in Japan, arancini in Italy, and all kinds mashed veggie fritters (with tangy yogurt sauces) in London.

Since we’re currently not on vacation, these are baked, not fried… but I promise they’re so good that you likely won’t even notice. I mash creamy butternut squash with cumin and smoky paprika, mix in some tangy feta, and serve them with a creamy light yogurt sauce for dipping. They’d be great as party food but, really… Jack and I often sit down to a plate of these, a glass of wine (or two), and call it dinner.

Easy butternut squash recipes

Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.

Do you need to peel butternut squash?

You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.

How do you prepare butternut squash?

To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need.

How do you cook butternut squash?

Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Check out one of our brilliant ideas below.


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A great big, colourful bowl of butternut squash tagine makes a great vegan dinner midweek. Ours has sweet potato too, and is flavoured with rose harissa and preserved lemons.

Butternut squash curry with chickpeas

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base. Try our best vegetarian curry recipes here.

Roasted butternut squash wedges with sage pesto

Roast squash in garlic and chilli then top with a herby homemade pesto for a vibrant autumnal side dish.

Stuffed butternut squash with cider cream sauce

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Butternut squash lasagne with smoky sausage

Jazz up this classic family recipe with herby sausages, smoky paprika and oozing mozzarella. Make this flavoursome lasagne for an easy midweek meal.

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Meatball and butternut squash traybake

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Roast squash, feta and chard börek

Try our simple börek – or spiral pie recipe – with sweet butternut squash and crumbled feta wrapped in crispy filo pastry and sprinkled with za'atar.

Squash and coconut dal with jammy eggs and crispy onions

Liven up butternut squash and eggs with lightly toasted spices, coconut milk and crispy onions to make a vibrant vegetarian dal.

Baked chorizo and squash rice with manchego crust

Packed with crispy chorizo, the sweetness of butternut squash and a crunchy manchego crust, this low-calorie baked rice makes for a filling midweek meal.

Roast chicken with fregola, squash and sage

Check out our easy roast chicken recipe with crunchy sage and butternut squash. This recipe makes full use of the chicken roasting juices, which are soaked up by the fregola. If you can’t find fregola, substitute with giant couscous or a hearty grain such as pearled spelt or barley.

Hasselback squash with sesame-honey-sriracha

Check out this super easy roasted butternut squash with sriracha sauce. This hasselback recipe for butternut squash is a simple but great way to spice up your veggies, plus it's low in calories, too.

Squash toast with feta, sumac and poached egg

Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories.

Creamy squash and sage gratin

Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast.

Gnocchi with squash, amaretti and rocket

Amaretti may seem like a strange addition to a savoury dish, but in this recipe for Gnocchi with squash, amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal.

Butternut squash salad with kale

This kale salad with roasted butternut squash, pomegranate molasses and almonds is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous.

Squash, parmesan and sage galette

This butternut squash galette is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad.

Squash and sweet potato loaf with chestnuts

Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving.

Ginger-glazed squash with sesame

This Asian-inspired recipe for ginger-glazed squash with sesame is a great way to make everyday ingredients more exciting. It's packed full of delicious flavours but is under 300 calories and takes just 45 minutes.

Butternut and ricotta pasta with sage brown butter

Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter that’s taking over from cannelloni.

Roasted squash salad with sweet potato and grains

This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious.

Butternut squash, spinach and mascarpone lasagne

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Squash calzones with kale

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Potato, squash and sage pie

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Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.

Roasted butternut squash with goat’s cheese

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.

Butternut squash and gruyère pithivier

This pithivier is a vegetarian centrepiece to impress everyone. The butternut squash and gruyere make a deliciously rich filling for the golden puff pastry.

Bring a large saucepan of water to the boil, add the squash and cook for 10–15 minutes, until tender. Drain.

Meanwhile, in a large bowl, beat together the eggs, milk and mustard and season.

Heat a large (20 cm/8 inch) non stick frying pan and spray with the cooking spray. Add the squash and stir fry for a few minutes, until it turns golden. Add the spinach and stir fry for a further few minutes, until wilted. Tip the egg mixture into the pan.

Stir gently together and then cook over the lowest heat, without stirring, for 10–12 minutes or until the bottom is golden and the tortilla is nearly set. Preheat the grill to medium.

Slide the pan under the preheated grill for a few minutes, until the top is golden and puffy and the egg is completely set. Cut into four wedges and serve.

Spinach recipes

Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, providing a huge boost of antioxidants, as well as iron, Vitamin C and magnesium. Chefs value it for its deep green colour as well as its distinctive flavour, as evidenced by our beautiful collection of spinach recipes.

Spinach is commonly used to colour and fill pasta in Italy. Luigi Sartini uses spinach pasta in his lasagne recipe, whilst Gaetano Trovato's Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil is a classic combination of flavours, marrying ricotta, spinach and Parmesan inside supple semolina pasta. Spinach and pastry is also a common combination, as proved by Valeria Necchio and Luca Marchiori with their respective Erbazzone and Torta pasqualina recipes.

Recipe Summary

  • 4 cups sliced yellow squash
  • ½ cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Spinach and Garlic Potato Patties

Spinach and Garlic Potato Patties – Delicious and flavorful patties prepared with a mixture of mashed potatoes, spinach and garlic.

Hello, pretty friends! Happy Sunday! Hope you are enjoying this wonderful winter-break and all the Holiday things that the Season brings!

I went to do a bit of discount-shopping on the 26th and was met with a hoard of thousands others that decided to do the same thing! Darn it!
As I approached the Holiday-themed aisles, I realized that just about everything was gone. A big red sign that read 󈬢% OFF on Holiday Decor” was the only fixture still standing. DAMN!

Then I went to Macy’s and bought a new dress. Shoes, too. I plan to look good on New Year’s Eve. Clonk!

Fingers crossed I won’t be lookin’ good just for my living room, you know what I’m sayin’?

However, IF for some odd reason I end up staying at home, my new fleece pj’s, yogurt dip and a bowl of these potato patties will be happening.

I have a loving relationship with things shaped into patties. Or fritters. Or meatballs! You know… Anything that needs shaping into a bite-size treat.
Well, this is more like a two-bites treat, but you understand.

Also? If you’re ever in need of spinach-recipes, stop by! I have LOTS!

As I was sitting there watching the Real Housewives of Beverly Hills, I was madly dipping these potato patties into yogurt and just inhaling them without coming up for air. They are just so darn good. Honest to Goodness. Or as my foreign Mom would say, Honestly God!

In actuality, all I really did here was combine some mashed potatoes with scrumptious goodies and fried ’em. Sometimes the simplest things are the most satisfying.
On the other hand, every kind of food benefits from some garlic, parmesan and spinach. You KNOW that’s the truth.

Also, good olive oil is always a smart move. I love Star’s Olive Oil.

Another great thing about these patties? They can serve as a delicious side dish or as a spectacular appetizer at your NYE party.

No matter how you decide to serve them, the natural thing, of course, is to eat ’em.

Butternut squash, sausage, spinach & mushroom pasta bake

Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.

Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.

Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it’s too thick.

Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.