All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

1 butternut squash - peeled, halved, seeded, and grated 1 potato, peeled and grated ½ onion, peeled and grated 1 teaspoon salt, or to taste ½ cup all-purpose flour 1 egg ½ teaspoon ground black pepper ½ teaspoon baking powder 3 tablespoons olive oil, divided 4 cups chopped fresh spinach

Nutrition Info

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 servingSize: - sodium: 199.6 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

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.

14 patties

This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.