Ingredients1 h 20 m servings 245
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 245 calories; 9.9 34.8 7.4 34 136 Full nutrition
ReviewsRead all reviews 7
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
So good I dreamed about it the night after making it. this recipe is definitely a keeper.
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,...
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
fab recipe. i used pearl barley insted of rice but came out great and super tasty.