MARCH 17, NOON-1: COOKING CLASS WITH Krishna Athreya : Butternut Sqash Patties with Spiced Yogurt Sauce. see below for ingredient list so that you can be ready to cook with us!
All participants are able to cook in their own kitchens and ask questions while Krishna shows us how to make this recipe.

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For the patties:
(about 14, 2" diameter )

2 cups butternut squash puree
3/4to 1 cup oats
1/2 to 3/4 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cinnamon
pinch cayenne (or to taste, optional)
1/4 cup crushed roasted peanuts (optional)
4 tsp raisins, chopped (optional)
4 Tbsp oil for frying

For the sauce:

1/2 cup plain yogurt
1 tsp sugar
1/2 tsp salt
1/2 tsp roasted cumin seeds, crushed
pinch cayenne (optional)

Optional garnish: chopped jalapeno, cilantro

1. Mix the patty ingredients, other than raisins. Shape into 2" patties, with.a little of the raisins (if using) in the center.
In a cast iron skillet, use 1-2 TBSP oil at a time and fry the patties until browned on both sides.
Transfer to a serving platter.

2. With a fork, beat the yogurt with the spices. If too thick, add a tsp or two of water.

Enjoy the patties with a drizzle of the sauce. And the garnish, as desired.

If the patty mixture feels too wet, can use some coconut/almond/oat flour to make it easier to handle.
Also, pumpkin puree can be substituted for the squash puree.