Ingredients

• 1 delicata squash, halved lengthwise and seeded
• 1 tablespoon olive oil (optional)
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 6 sun-dried tomatoes, chopped
• 1 cup bread crumbs, or more if needed
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup vegetable oil, or as needed

Instructions

1. Preheat an oven to 475 degrees F (245 degrees C).
2. Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
3. Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
4. Heat butter in a skillet over medium heat; cook and stir shallot and garlic in the melted butter until shallot is transparent, 5 to 10 minutes. Add sun-dried tomatoes; cook until softened, 2 to 3 minutes. Mash squash cubes into shallot mixture until relatively smooth. Remove from heat, transfer mixture to a bowl, and cool for 2 to 3 minutes.
5. Stir bread crumbs, egg, and Parmesan cheese into squash mixture. Add more bread crumbs if mixture is too sticky. Season with salt and pepper. Shape mixture into 4 patties.
6. Heat vegetable oil in a large frying pan over medium-high heat; cook patties in the hot oil until browned, 4 to 5 minutes per side.