Butternut Squash Patties

Butternut Squash Patties

2
mispirit 9

"I was looking for a way to use left over cooked butternut squash and looked at several recipes for ideas. Put these ingredients together, not sure how it would turn out. It's a keeper!"

Ingredients 1 h 20 m {{adjustedServings}} servings 245 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
  3. Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
  4. Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
  5. Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
  6. Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
Tips & Tricks
Butternut Squash Lasagna

Pair this rich, easy lasagna with a crunchy kale salad.

Mango, Bacon, and Butternut Squash Hash

See how to make a perfectly paleo-friendly hash.

Footnotes

  • Cook's Notes:
  • Great way to use up left over cooked squash and rice. Can put together in a few minutes if squash and rice are pre-cooked. I melted fresh mozzarella cheese on top. Can coat patties with bread crumbs before frying for a crispier texture.
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Reviews 2

  1. 2 Ratings

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LindaT
12/26/2014

Yummy.. my only change was to use a spicy salt. I love butternut squash, but I like it best with a little heat to offset the sweet

Suzanne
2/7/2015

This was quick and tasty. I couldn't be bothered to roast the squash, so I microwaved it in a glass dish with a little water--only took 10 min. I did sqeeze it out a bit, so it wasn't too watery. Other than that, I followed the recipe and it turned out great.