{"id":381,"date":"2010-02-23T20:47:11","date_gmt":"2010-02-24T02:47:11","guid":{"rendered":"http:\/\/www.csafarmdurhamkawartha.com\/?p=381"},"modified":"2010-02-23T20:47:11","modified_gmt":"2010-02-24T02:47:11","slug":"potato-squash-cakes","status":"publish","type":"post","link":"https:\/\/www.csafarmdurhamkawartha.com\/?p=381","title":{"rendered":"POTATO &#038; SQUASH CAKES"},"content":{"rendered":"<p>These can be fried and then reheated in a 350F (180C) oven.<\/p>\n<ul>\n<li>1-1\/2 lbs (750g) of potatoes, unpeeled<\/li>\n<li>2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces<\/li>\n<li>1 cup (250ml) grated pecorino Romano cheese<\/li>\n<li>1 tbsp (125ml) chopped fresh thyme<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>2 tbsp (25ml) vegetable oil for frying<\/li>\n<\/ul>\n<ol>\n<li>Place potatoes in a pot of cold water. Bring to a boil, reduce heat to medium and simmer for 20 to 30 minutes or until tender. Drain well. Reserve.<\/li>\n<li>Place squash in a pot of cold water. Bring to a boil and boil for 6 to 7 minutes or until tender but not soft. Drain and return pot to stove to dry off squash. Reserve.<\/li>\n<li>Skin potatoes and grate coarsely. Grate squash into potatoes, stir in cheese and thyme and season with salt and pepper to taste. Form mixture into 4 cakes about inch (2.5cm) thick.<\/li>\n<li>Heat oil in a non-stick skillet over medium heat and fry cakes for 3 minutes per side or until a crust forms and they are heated through.<\/li>\n<\/ol>\n<p>Serves 4.<\/p>\n<p>Compliments of Food &amp; Drink, LCBO<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These can be fried and then reheated in a 350F (180C) oven. 1-1\/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (25ml) vegetable oil for&#8230; <a class=\"read-more\" href=\"https:\/\/www.csafarmdurhamkawartha.com\/?p=381\">Read More<span class=\"hidden\"> about &#8220;POTATO &#038; SQUASH CAKES&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[10,9,32],"tags":[],"class_list":["post-381","post","type-post","status-publish","format-standard","hentry","category-potatoes","category-recipes","category-squash","potatoes","recipes","squash"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"These can be fried and then reheated in a 350F (180C) oven. 1-1\/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (25ml) vegetable oil for\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Jessica\"\/>\n\t<meta name=\"keywords\" content=\"potatoes,recipes,squash\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.csafarmdurhamkawartha.com\/?p=381\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.10\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Lunar Rhythm Gardens, Community Supported Agriculture, Durham &amp; 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