butternut-squash-patties

Butternut Squash Patties

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
mispirit
Recipe by  mispirit

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Rosemary Roasted Butternut Squash

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