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My review
Butternut Squash Patties
12
mispirit
"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 245Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
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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
5/10/2018
So good I dreamed about it the night after making it. this recipe is definitely a keeper.
9/30/2018
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,...
3/27/2018
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
5/18/2017
fab recipe. i used pearl barley insted of rice but came out great and super tasty.
2/7/2015
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 wate...