Butternut Squash Patties

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

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.
Butternut Squash Patties
Butternut Squash Patties
Butternut Squash Patties
Butternut Squash Patties

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

Categories

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