Potato, Butternut squash and Spinach cakes
Having cleaned my, ahem, well seasoned oven this morning I needed an experiment and am rather chuffed with the result.
To make 4 decent sized ones I used:
2 medium sized potatoes, (use sweet potato by all means) peeled and cubed. Half a small butternut squash, likewise peeled and cubed. Simmer these together until softened but still al dente.
Sauté a small finely diced white and red onion in a little butter. Throw in a couple of handfuls of chopped raw spinach and ...