Chef Tom stopped by the WCAX studios bright and early this morning for the latest installment of “What’s Cooking.”

And what was cooking? Roast Autumn Squash and Turnip Cakes.

Visit WCAX.com for the video.

And here’s a copy of the recipe:

Yield 12 cakes

Ingredients:

1 each Butternut Squash, peeled and grated
1 rutabaga, peeled and grated
2 Yukon gold potato, peeled and grated
1 onion, finely chopped
1 quart boiling water
Salt and Black Pepper
Canola Oil
Instructions:

Pour boiling water over each of the vegetables and press as much water out as possible. Add finely chopped onion. Season to taste with salt and pepper. Add a scrap of nutmeg. In small sauté pans, add canola oil and heat to shimmering. Place enough grated vegetables and onion to cover the bottom of pan. Cook over low heat until golden brown on the bottom. Flip to the other side and repeat. These can be made ahead of time and then reheated in oven.