Butternut Squash Patties

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By mispirit

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Place butternut squash, cut-side up, in a 9x13-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.

Cook's Notes:

Great way to use up left over cooked squash and rice. Can put together in a few minutes if squash and rice are pre-cooked. I melted fresh mozzarella cheese on top. Can coat patties with bread crumbs before frying for a crispier texture.

Nutrition Facts

Per Serving:
245 calories; protein 7.4g 15% DV; carbohydrates 34.8g 11% DV; fat 9.9g 15% DV; cholesterol 33.9mg 11% DV; sodium 135.9mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Linda T
Rating: 5 stars
12/26/2014
Yummy.. my only change was to use a spicy salt. I love butternut squash but I like it best with a little heat to offset the sweet Read More
Helpful
(5)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Linda T
Rating: 5 stars
12/26/2014
Yummy.. my only change was to use a spicy salt. I love butternut squash but I like it best with a little heat to offset the sweet Read More
Helpful
(5)
lovetocook
Rating: 4 stars
05/25/2015
Loved it! I left out the pine nuts basil and ginger. Read More
Helpful
(2)
Rowan Chant
Rating: 5 stars
05/10/2018
So good I dreamed about it the night after making it. this recipe is definitely a keeper. Read More
Helpful
(1)
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GerryKFlagstaff
Rating: 5 stars
06/14/2020
Made it for meat eating friends that we are staying with temporarily. They loved it so much they requested that I make it for their visitors this coming week! Read More
Suzanne
Rating: 4 stars
02/07/2015
This was quick and tasty. I couldn't be bothered to roast the squash so I microwaved it in a glass dish with a little water--only took 10 min. I did sqeeze it out a bit so it wasn't too watery. Other than that I followed the recipe and it turned out great. Read More
raginEats
Rating: 5 stars
09/30/2018
Delicious! I wanted this as a main and it did t disappoint! I didn t have most of the ingredients it had bought a squash more than a week ago that I wanted to cook. No eggs pine nuts Parmesan ginger or garlic. Just basil oatmeal fish sauce salt pepper and spelt flour. I followed someone s suggestion for times sake and just cut the squash into pieces and microwaved till mushy (20 minutes). My family was happy and I made enough rice to serve as a side dish. #lekker Read More
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Lisa Hume
Rating: 5 stars
05/18/2017
fab recipe. i used pearl barley insted of rice but came out great and super tasty. Read More
patricia
Rating: 4 stars
03/28/2018
Made these with barley added hemp hearts for added protein used basil but next time will try thyme and some minced onion to increase savory flavor Read More
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