butternut squash patties

Ingredients

• Servings: 6
• 1 small butternut squash, halved and seeded
• 1/4 cup pine nuts
• 1 cup cooked rice
• 1/2 cup bread crumbs
• 1/4 cup freshly grated parmesan cheese
• 3 tablespoons finely chopped fresh basil
• 1 egg
• 1 tablespoon finely chopped ginger root
• 1 clove garlic, finely chopped
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.