Great recipe. I used 2 large homegrown squash – I don’t think they would’ve equated to 8 mediums, which might have something to do with the fact that I didn’t have an excess moisture issue but I also did the following: I omitted the salt to get the moisture out – I’m too impatient; instead, I nuked the squash and onion for about 2 minutes, put in a colander then with a clean dish towel squished the squash until I wrung out all the wet stuff. I seasoned the squash “to my taste” with garlic powder, seasoned black pepper and seasoned salt. I added 2 cups of cheese instead of 1 – the more the merrier in my house and sharp cheddar is definitely the way to go. I made 18 3” patties. Great served with a lil' sour cream. Next time, I use the griddle instead of a skillet as it would be quicker. A great and different way to eat squash.

Reviewed On: Jul. 22, 2009