BUTTERNUT SQUASH JACK-O-TOTS

Enjoy the many faces of Halloween, bite by bite.

• Ready In: 20 mins
• Yields: 12 Jack-O-Tots

Ingredients

• 9  ounces white potatoes, 1/2-inch dice
• 9  ounces  butternut squash, 1/2-inch dice
• 1⁄4 cup  grated cheddar cheese
• 1⁄2 cup all-purpose flour
• 1⁄2 garlic clove, minced
• 1  teaspoon oregano
•  salt and pepper, to taste
• 1⁄2 cup  dried breadcrumbs
•  olive oil

Directions

1. Place potato and butternut squash in saucepan and cover with 1 inch of water. Bring to boil and cook until tender, about 10 minutes. Drain and transfer to a heatproof bowl and mash. Stir in cheese, flour, garlic, herbs, salt and pepper.
2. Spread breadcrumbs evenly in a shallow dish or baking sheet. Form mixture into patties, about 3-inches across and scant 1/2-inch thick. Freeze 15 minutes. Using a sharp knife, cut Jack O’Lantern faces in each patty. Place in breadcrumbs and turn to coat both side.
3. Heat 2 tablespoons olive oil in a nonstick skillet over medium. Cook patties, 2 to 3 at a time for two minutes per side until golden brown, flipping gently with an offset spatula. Replace oil between batches to prevent scorching. Serve immediately.