Butternut Squash Patties

Transform your leftover butternut squash and cooked rice into delightful vegetarian patties for a tasty sandwich filling or colorful appetizer.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 245 Calories

Ingredients

• 1 egg
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 cup cooked rice
• 3 tablespoons finely chopped fresh basil
• 1 clove garlic, finely chopped
• 1 small butternut squash, halved and seeded
• 1 tablespoon finely chopped ginger root
• 0.5 cup bread crumbs
• 0.25 cup pine nuts
• 0.25 cup freshly grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.

Step 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.

Step 4

Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.

Step 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.

Step 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.