SPINACH-STUFFED BUTTERNUT SQUASH PATTIES
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Provided by fromgardentosoupbowl.com
Categories Side Dish Vegetables Greens
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
- Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
- Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.
Nutrition Facts : Calories 97 calories, Carbohydrate 15.8 g, Cholesterol 13.3 mg, Fat 3.4 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 199.6 mg, Sugar 2.1 g
5-INGREDIENT BUTTERNUT SQUASH FRITTERS
It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Nutrition Facts : Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Cholesterol 21 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BUTTERNUT SQUASH RISOTTO
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall. "Use the widest pan you have so the rice forms one layer; this helps it cook evenly," Gabriele advises.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
- Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
- Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
- Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.
BUTTERNUT SQUASH PATTIES
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!
Provided by mispirit
Categories Side Dish Vegetables Squash
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 34.8 g, Cholesterol 33.9 mg, Fat 9.9 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 2.2 g, Sodium 135.9 mg, Sugar 4.5 g
SQUASH PATTIES RECIPE
Miniature, savory, yellow squash pancakes
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Finely chop yellow squash and place into a microwave-safe glass bowl along with onions and peppers.
- Microwave on HIGH for 9-10 minutes or until squash is thoroughly cooked and soft. Drain. Mash. Drain again. (I place cooked veggie mixture in a sieve and press on it with a big spoon.)
- Add remaining ingredients to cooked squash and stir to combine.
- Heat a large skillet on medium. Add oil and heat until it glistens. Drop batter by spoonfuls into your skillet without crowding. Flatten with the back of a spoon to make a patty.
- Cook until golden brown on one side, then flip to fry the other side (similar to making pancakes). Serve immediately.
Nutrition Facts : ServingSize 1, Calories 171 kcal, Carbohydrate 20 g, Protein 5 g, Fat 9 g, Fiber 3 g, Sugar 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 416 mg, UnsaturatedFat 6 g
BUTTERNUT SQUASH FRITTERS
These are easier to make than you think, low calorie, addictive and amazingly crisp-tender! A must-have appetizer for everyone!
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.
BAKED BUTTERNUT SQUASH FRITTERS
These healthy butternut squash fritters are crazy delicious and super easy to make, they are crispy on the outside and soft inside. Plus, they are inexpensive, packed with nutrients and baked, not fried!
Provided by Katia
Categories Snack
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
- Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
- In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined.
- Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
- Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
- Serve while they're still warm.
BUTTERNUT SQUASH FRITTERS
These Butternut Squash Fritters make a delicious and comforting lunch or dinner the whole family will love. They're also a brilliant way to get some veggies into your picky eaters!
Provided by Ciara Attwell @ My Fussy Eater
Categories Main Meal
Time 14m
Yield 3
Number Of Ingredients 9
Steps:
- Peel the butternut squash, chop it in half lengthways and remove the seeds. Grate the squash and weigh out 200g or 2 cups of it.
- Sieve the flour and baking powder into a large bowl. Add the eggs and milk and mix well.
- Stir in the grated butternut squash, spring onion, garlic and herbs and mix well.
- Season to taste with salt and pepper.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the fritter batter. Press down gently with a spatula and repeat until the frying pan is full. I was able to cook 4 fritters at a time in my frying pan but it will depend on the size of yours. I made a total of 8 fritters from the batter.
- Fry the fritters on a medium heat for approximately 3-4 minutes on either side, or until they are golden brown and cooked through.
- Serve immediately with a little creme fraiche or greek yogurt for dipping.
Nutrition Facts : ServingSize 1 Serving, Calories 276, Sugar 4 g, Sodium 487.7 mg, Fat 3.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 50.9 g, Fiber 3.6 g, Protein 12 g, Cholesterol 109.8 mg
TURKEY PATTIES WITH BUTTERNUT SQUASH
Make and share this Turkey Patties With Butternut Squash recipe from Food.com.
Provided by Outta Here
Categories Poultry
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Mix turkey, bread crumbs, egg substitute, pepper and nutmeg.
- Form into 12 patties about 1/4 inch thick.
- Spray shallow stove-top safe baking dish with cooking spray. Place patties in dish. Pour in chicken broth. Cover with foil. Bring to boil on top of stove, then put in oven. Braise 15 minutes.
- Remove turkey from broth and drain on paper towels. Sprinkle with paprika.
- Strain liquids into a 2-cup measure, adding water to measure two cups, if necessary. Set aside.
- Cut squash into 12 1/4-inch rings. Remove rind and take seeds out of center if needed.
- Spray shallow baking dish. Lay squash rings in bottom. Brush with maple syrup, sprinkle with salt and pepper and ginger. Spray with cooking spray. Place in oven and bake 20-25 minutes, until tender.
- Place a turky patty on each squash ring. Bake 10 minutes until turkey is heated through.
- Serve with sauce.
- TO MAKE SAUCE: Spray a saucepan with cooking spray. Add onion and saute over medium heat until limp. Add garlic and cook 1-2 minutes, stirring. Pour in reserved cooking liquid and bring to a boil. Simmer 5 minutes.
- Beat flour into sour cream in a bowl. Remove pan from heat and beat sour cream vigorously into liquid with wire whisk. Return to heat and cook, stirring, until thickened. Stir in pepper and parsley.
Nutrition Facts : Calories 375.8, Fat 11.9, SaturatedFat 3.9, Cholesterol 85, Sodium 250.3, Carbohydrate 39, Fiber 4.5, Sugar 10.2, Protein 31.8
ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.
Provided by Diet It Up
Categories Grains
Time 2h10m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
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4.8/5 (5)Calories 95 per servingCategory Appetizer
- Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.
- While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.
- Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.
- Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*
BUTTERNUT SQUASH QUINOA PATTIES WITH CRANBERRY ORANGE ...
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5/5 (2)Total Time 40 minsCategory Dinner, Gluten Free, Healthy, VegetarianCalories 231 per serving
- First cook the cranberry orange sauce: Combine cranberries, orange juice, maple syrup and bourbon in a small saucepan. Turn heat on high until it begins to boil, then reduce to medium low, cover and cook for an additional 10-15 minutes or until the sauce becomes thick.
- Remove from heat and set aside to cool. You may notice a popping sound; this is the cranberries bursting so don't worry!
- While the cranberries are cooking, you can cook the quinoa: add 1 cup of water and uncooked quinoa to a small saucepan and place over high heat. Bring to a boil, then reduce to low, cover and cook for 15 minutes.
BUTTERNUT SQUASH BURGERS RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 10Category SandwichCuisine AmericanTotal Time 1 hr 50 mins
- Preheat oven to 400°F. Season butternut squash with some olive oil, salt and pepper. Toss in diced apple. Roast for 30 minutes. Remove and let cool.
- Heat butter in small skillet over medium heat. Add diced onion and cook for 5-7 minutes or until translucent. Add garlic, sage and thyme and cook for another 30 seconds. Remove from heat and set aside.
- Grind the oats and pepitas in a food processor until broken up but not turned into flour. Set aside. In a large mixing bowl, add the butternut squash, apples, onion, garlic, sage, thyme, egg, coriander, salt and pepper and mash until butternut squash is mashed. Add the cannellini beans and oats mixture and mix until the mixture holds together. (It's ok if the cannellini beans get slightly smashed)
- Use 1/2 measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties. Bake in oven for 20 minutes before flipping and bake another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
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HOW TO MAKE BUTTERNUT SQUASH VEGGIE BURGERS RECIPE ...
From health.com
Servings 4Calories 536 per servingTotal Time 40 mins
- Preheat oven to 400°F. Spread cubed squash in an even layer on a large parchment-lined rimmed baking sheet; drizzle with olive oil. Roast until tender, 25 minutes. Transfer to a shallow bowl, and mash with a fork.
- Pulse oats in a food processor until finely ground, about 5 times. Add chickpeas, salt, garlic, and 1 teaspoon curry powder, and pulse until chickpeas are finely chopped, about 8 times. Transfer mixture to a medium bowl, and stir in mashed squash. Form squash mixture into 4 patties (about 3/4 cup per patty).
- Heat coconut oil in a large nonstick skillet over medium-high. Cook patties until browned on each side, about 3 minutes per side. Transfer patties to a plate.
- Stir together mayonnaise and remaining 1/4 teaspoon curry powder in a small bowl, then spread 1/2 tablespoon on bottom half of each bun. Top each with 1 cooked patty, 1/4 cup arugula, 1 tomato slice, and 1 onion slice. Cover with bun tops.
BUTTERNUT & CHICKPEA BURGERS - THE PERFECT RECIPE FOR A ...
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Reviews 4Estimated Reading Time 6 minsServings 10Total Time 1 hr
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Estimated Reading Time 5 mins
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WHAT TO SERVE WITH BUTTERNUT SQUASH - 7 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-09-12Total Time 20 mins
- Beef Stew. This delicious dish can be prepared with beef and vegetables. This is a hearty meal that will fill the stomach and is excellent for cold winter days.
- Roasted Vegetables. This dish is very easy to prepare, and you can use lots of different vegetables, but we suggest using butternut squash since it goes perfectly with this meal.
- Grilled Cheese Cubes. This is a side dish that will surely impress your friends. You can use different types of cheese and combine them with bread to decorate the top of butternut squash cubes.
- Macaroni and Cheese. Macaroni and cheese are one of the most common dishes that are served around the world. This Italian dish can be prepared with different cheeses like Cheddar, Swiss, or Parmesan but if you want to give it an extra kick, try using Gouda or Brie instead.
- Lentil Soup. Lentils have a low glycemic index and are rich in protein, iron, vitamin B1, and fiber, which is why they’re perfect for vegetarians or people who want to lose weight.
- Sweet Potato Casserole. This is the perfect side dish for vegetarians, vegans, and people who like hearty meals that taste great without including meat.
- Chicken and Rice. Chicken and rice are meals that everyone knows how to make because it’s easy, delicious and you probably already have all the ingredients in your pantry.
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Servings 40Calories 44 per servingCategory Mains
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