Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut squash veggie burgers. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Switch up your regular burger routine with this flavor bomb of fall flavors. There is nothing like a burger and fries, but the best part about veggie burgers is that you can mix up the flavors so easily. Scoop squash flesh into a small bowl and mash lightly.
Butternut squash veggie burgers is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Butternut squash veggie burgers is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash veggie burgers:
- Make ready 1/2 butternut squash
- Take 2 tsp fresh or frozen peas
- Prepare 2 tsp fresh or frozen sweetcorn
- Prepare 1 tsp butternut squash seeds
- Get 1 tsp sunflower seeds
- Get 2 tbsp oats (can be omitted if needed)
- Make ready 1 tbsp fresh or frozen coriander
- Get 1 egg
- Take 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Get 1 tbsp oil
- Prepare 1 tsp ground cumin
- Prepare 30 g raisins (optional but delicious)
- Take Salt and pepper to season
You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you! These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein! I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation.
Instructions to make Butternut squash veggie burgers:
- Roast butternut squash. Cut in half lengthways and pop onto an oven tray into an oven at 180C for approximately 30 minutes until the skin is browning. Cool. Remove seeds and set aside.
- In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside.
- Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season.
- Add frozen peas, sweetcorn, spinach and coriander if using to pan. Either switch off and allow remaining heat to defrost veg or keep on lowest heat setting and watch carefully.
- In the meantime roughly cube then mash the butternut squash.
- Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine.
- Crack the egg and whisk lightly in a separate bowl.
- Form patties with mixture. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. Cook on one side at a low temperature for 10-15 minutes until golden brown and then flip over for 10 minutes.
- Alternatively, pop into a warm oven at 190C for 30 minutes. Serve warm in a bun with salad and spicy mayonnaise or cold as a delicious starter.
Well actually, they were created by my husband, Marcus. This roasted butternut squash recipe includes green apples and candied walnuts. Serve this vegetable side dish with your holiday dinner for a taste of fall. Butternut squash fries are the perfect side for a veggie burger and butternut squash soup? This December, we're republishing updated recipes from Oh My Veggies' first year.
So that’s going to wrap it up for this special food butternut squash veggie burgers recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
