Butternut Squash Patties recipe
All Recipes Best Recipe Side Dish Vegetables SquashIngredients
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1 small butternut squash, halved and seeded
¼ cup pine nuts
1 cup cooked rice
½ cup bread crumbs
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh basil
1 egg
1 tablespoon finely chopped ginger root
1 clove garlic, finely chopped
salt and ground black pepper to taste
2 tablespoons vegetable oil
Nutrition Info
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245.1 calories
carbohydrate: 34.8 g
cholesterol: 33.9 mg
fat: 9.9 g
fiber: 4.1 g
protein: 7.4 g
saturatedFat: 2.2 g
servingSize: -
sodium: 135.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -
Directions Butternut Squash Patties
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash, cut-side up, in a 9x13-inch baking dish, cover with aluminum foil.
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.
Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
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.
Heat oil in a heavy skillet over medium heat, cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.