- 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
- Preheat an oven to 475 degrees F (245 degrees C).
- Place squash on a baking sheet; drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 45 minutes. Remove and cool. Cut into cubes.
- 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.
- 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.
- 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.