Butternut Squash Patties

Ingredients

  • 1 small butternut squash, halved and seeded
  • 1/4 cup pine nuts
  • 1 cup cooked rice
  • 1/2 cup bread crumbs
  • 1/4 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

Directions

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

Place butternut squash, cut-side up, in a 9×13-inch baking dish; cover with aluminum foil.

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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.