Keeping a well fed busy family, is no easy feat. My first step is to plan the weekly menu and prep as many ingredients as possible in advance. This particular recipe is a great one to be prepped with the added bonus of using leftovers to make a second meal for later in the week or popped in the freezer for another day. Cooking the rice and squash ahead of time means I only need to reheat and plunk an egg on top at meal time. The patties made with the leftovers are delicious both warm and room temperature.
We've been eating them topped with tomato jam, but they would be tasty with a salsa or Greek yogurt on top too. A few notes about the recipe. You could easily substitute a different squash or even sweet potatoes for the delicata. Same goes for the rice- use whatever grain you like: quinoa, barley, or farro. The rice blend I used is a Lundberg mix. The patties will keep in the fridge for a few days both uncooked or fully cooked. We enjoyed taking them on our lunch or as a snack on the way to the arena.