I've seen lots of recipes floating around lately for all different kinds of (delicious, I'm sure) squash fritters. With "just enough flour" to act as a binder and "just enough oil" for a shallow fry. I will almost definitely try some of those at some point. They look yummy. But for now, I want something lighter. Something without the added carbs of flour and a little lighter on the oil. But with all of the flavor, of course. (I don't demand much of my food, do I?) This is what I came up with. It was a winner at my house. Let me know how it works in yours.
2 small or 1 large acorn squash
1/2 leek, well washed (these can be sandy, so you'll want to separate it completely and soak in a sink or large bowl full of water) Alternately, you can just use a regular onion or even a few green onions. I just really like the crisp sweetness of leeks with this squash.
coconut oil (just enough to coat the pan)
1/2 cup shredded Parmesan
1/2 teaspoon nutmeg
1 teaspoon salt
generous pinch of black pepper
1. Peel and seed squash. (Not gonna lie. This is a little tricky since these have pretty thick rinds, but they are worth the effort.) Just make sure you have a super sharp knife. (I wouldn't suggest a peeler unless you have one that is far better and sharper than any one I've ever owned.) I cut off the top and bottom, then set it flat and peel by cutting down the sides carefully. Once peeled and seeded, cut into large chunks and then shred in a food processor. Add shredded squash to large bowl.
2. Finely dice the leek. Add to squash.
3. Add Parmesan, nutmeg, salt and pepper, and toss with hands to insure even mixture.
4. Coat a pan with coconut oil (cast iron works great if you have it) and cook hash over medium heat until nicely browned and a bit crusty in parts. (You may need to do this in batches depending on the size of your pan.)
5. Serve hot, garnished with an extra sprinkle of Parmesan if you like.