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Photo of Butternut Squash Patties by mispirit

Butternut Squash Patties

Rated as 4.5 out of 5 Stars
 made it  |  6 reviews   |   photos

Recipe by:

"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!"
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Ingredients

1 h 20 m servings 245 cals
Original recipe yields 6 servings

Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
  3. 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.
  4. Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
  5. 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.
  6. Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
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Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 245 calories; 9.9 g fat; 34.8 g carbohydrates; 7.4 g protein; 34 mg cholesterol; 136 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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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

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Loved it! I left out the pine nuts, basil, and ginger.

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So good I dreamed about it the night after making it. this recipe is definitely a keeper.

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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

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fab recipe. i used pearl barley insted of rice but came out great and super tasty.

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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 wate...

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