Butternut Squash Patties
Description
Transform your leftover butternut squash and cooked rice into delightful vegetarian patties for a tasty sandwich filling or colorful appetizer.
Ingredients
•
1 small butternut squash, halved and seeded
•
1/4 cup pine nuts
•
1 cup cooked rice
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1/2 cup bread crumbs
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1/4 cup freshly grated Parmesan cheese
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3 tablespoons finely chopped fresh basil
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1 egg
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1 tablespoon finely chopped ginger root
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1 clove garlic, finely chopped
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salt and ground black pepper to taste
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2 tablespoons vegetable oil
Directions
1
Preheat the 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.