Butternut Squash Patties

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!

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

Ingredients

• 1 egg
• ¼ cup pine nuts
• 2 tablespoons vegetable oil
• ½ cup bread crumbs
• salt and ground black pepper to taste
• 1 cup cooked rice
• ¼ cup freshly grated Parmesan cheese
• 3 tablespoons finely chopped fresh basil
• 1 clove garlic, finely chopped
• 1 small butternut squash, halved and seeded
• 1 tablespoon finely chopped ginger root

Recipe Instructions

Step 1

Preheat 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.