Sunnny Squash Croquettes, or What to Do With Left Over Roasted Squash

Sunny Squash Croquettes

• Left over roasted squash, such as a buttercup or red kuri (our recent favorite), about half of a medium sized butternut squash, which is about one pound of squash
  
• 1 shallot, finely diced
• 1 apple, grated
• parsley, sage (or whatever fresh herbs you have that seem to fit), chopped
  
• 1 handful of walnuts, toasted in a cast iron skillet then chopped (its generally better to chop these with a knife rather than a food processor which makes a useless mixture of overlarge chunks and dust)
• 1-2 eggs
  
• salt, pepper

Mash up the squash with a potato masher, then mix in the other ingredients. It's a good idea to grate the apple after you've got everything else mixed so it won't brown. If the mixture is too lose, you might refrigerate it for a while so the cakes hold their shape. Sauté the the cakes and serve with a marinara.