Chicksquash Patties with Creamy Roasted Red Pepper Sauce

Did I mention that I don’t have an oven?

No cookies, no frozen pizza, and no lasagna for me!  This recipe is one of my attempts to be creative with just a stovetop.

Chicksquash Patties with Creamy Roasted Red Pepper Sauce

2 cups chickpeas (prepared as directed; I used dried, so I soaked & boiled them beforehand)
1.5 cups butternut squash, cubed
1 egg
1/2 onion, diced
1 red pepper
1 cup spicy tomato sauce
1/4 cup creamy goat cheese
2 garlic cloves
seasoned salt, to taste
fresh parsley as a garnish (I had a guest this particular evening, so I wanted to be fancy)

Mash the cooked chickpeas with a potato masher, or whatever works best for you.
Steam the butternut squash in a frying pan (or roast in the oven if you’ve got one).
Mash the squash with the chickpeas and add salt to taste.
Add a beaten egg and mix thoroughly.
At this point, I would normally add seasoned bread crumbs or flour to help shape the patties, but I didn’t want to spend the money.
Form the mixture into patties, approximately 2 inches in diameter and 1/2 in tall.
Cook the patties in a pan on low-medium flame until cooked through; about 3 minutes on each side.
In the meantime, lay the whole red pepper on an open flame until the side is burnt.  Rotate regularly until the entire pepper is black.
Remove the pepper from the flame and let it sit.
To make the sauce, sautee the chopped onion and garlic in a pot.
De-seed & skin the pepper, chop, and add to the onion and garlic.
Add the tomato sauce and mix thoroughly.
Add the goat cheese, mix, and remove from heat.
Serve the patties with sauce and garnish with parsley.


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