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.

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.