Spinach-Stuffed Butternut Squash Patties

Butternut squash and potato patties are filled with spinach and pan-fried into a melt-in-your-mouth appetizer for fall gatherings or dinner.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 97 Calories

Ingredients

• 1 egg
• ½ teaspoon baking powder
• ½ cup all-purpose flour
• ½ teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 3 tablespoons olive oil, divided
• 4 cups chopped fresh spinach
• 1 butternut squash - peeled, halved, seeded, and grated
• 1 potato, peeled and grated
• ½ onion, peeled and grated

Recipe Instructions

Step 1

Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.

Step 2

Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.

Step 3

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.

Step 4

Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.

Step 5

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.