Butternut squash veggie burgers. Switch up your regular burger routine with this flavor bomb of fall flavors. I usually keep my burgers pretty simple, roast some veggies or cook rice if needed, pulse in a food processor, shape and cook. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly.
You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you! This is also a great use for leftover holiday sides so pumpkin. Today we're making the BEST veggie burgers of all time! You can cook Butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you cook that.
Ingredients of Butternut squash veggie burgers
- It's 1/2 of butternut squash.
- You need 2 tsp of fresh or frozen peas.
- Prepare 2 tsp of fresh or frozen sweetcorn.
- Prepare 1 tsp of butternut squash seeds.
- You need 1 tsp of sunflower seeds.
- Prepare 2 tbsp of oats (can be omitted if needed).
- You need 1 tbsp of fresh or frozen coriander.
- You need 1 of egg.
- Prepare 75 g of cooked rice (overcook slightly to ensure rice is sticky).
- You need 1 tbsp of oil.
- It's 1 tsp of ground cumin.
- Prepare 30 g of raisins (optional but delicious).
- It's of Salt and pepper to season.
These are vegan burgers that are also gluten-free and super healthy. 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! These butternut squash burgers out just as delicious as I'd hoped.
Butternut squash veggie burgers step by step
- 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..
A big, hearty Thai meal, stuffed into a bun and dripping (literally, see the photos?) with peanut butter sauce. In addition to being deliciously packed with flavor, these burgers share another of my favorite aspects of Thai curries. Butternut squash, my all-time favorite fall veggie, is roasted along with parsnip, to serve as the topping for this tart. Parsnips are one of those items that I really enjoy, yet at the same time are The roasted veggies are layered on top before being finished with a sprinkle of green onions and pecans. Butternut squash is a type of winter squash that grows on a vine.