Butternut Squash Patties recipe

All Recipes Best Recipe Side Dish Vegetables Squash


1 small butternut squash, halved and seeded
¼ cup pine nuts
1 cup cooked rice
½ cup bread crumbs
¼ 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

Nutrition Info

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
servingSize: -
sodium: 135.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -


  1. Preheat 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.

Recipe Yield

6 servings

Recipe Note

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!

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