Ingredients
6
6 servings
- •1 small butternut squash, halved and seeded
- •0.25 cup pine nuts
- •1 cup cooked rice
- •0.5 cup bread crumbs
- •0.25 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
Instructions
- Preheat the 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.
Nutritional Facts
Per 6 servings
- Calories: 245
- Carbohydrate: 35g
- Fat: 10g
- Fiber: 4g
- Protein: 7g
- Sugar: 5g
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