New this month
Get the Allrecipes magazine

Butternut Squash Patties

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!"
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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

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

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.

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...