BUTTERNUT SQUASH PATTIES
My easiest ever pan grilled vegan patty and a perfect veggie side. Forget peeling the squash – with this method you simply roast the entire thing.
The peel slips off with ease and the seeds come out with the swoosh of a spoon. The solid squash end is sliced into ½ thick patties and the bulb end including those protein rich seeds can be blended into smoothies and soups. I often blend the remaining squash with date jam and chia seeds to make a delish creamy, nutrient and fiber rich parfait. It's a fabulous vegan alternative to yogurt. Creativity in the kitchen is a joy for me yet saving time and infusing every meal with a plethora of flavor, fun and nutrient density is a must.
Here’s to home-made yum! Let me know how you like it.
INGREDIENTS
1 large butternut squash, washed
Olive, grape-seed or coconut oil as needed
Sea salt and black pepper to taste
DIRECTIONS
Recipes/Pictures property of Teri Gentes – permission required to republish
My easiest ever pan grilled vegan patty and a perfect veggie side. Forget peeling the squash – with this method you simply roast the entire thing.
The peel slips off with ease and the seeds come out with the swoosh of a spoon. The solid squash end is sliced into ½ thick patties and the bulb end including those protein rich seeds can be blended into smoothies and soups. I often blend the remaining squash with date jam and chia seeds to make a delish creamy, nutrient and fiber rich parfait. It's a fabulous vegan alternative to yogurt. Creativity in the kitchen is a joy for me yet saving time and infusing every meal with a plethora of flavor, fun and nutrient density is a must.
Here’s to home-made yum! Let me know how you like it.
- Vegetables, Side dish
- Roast time – 40 minutes, pan-grill time approx. 6-8 minutes
- Vegan, gluten free, Paleo
- Yield varies with squash size – approx. 8 patties
INGREDIENTS
1 large butternut squash, washed
Olive, grape-seed or coconut oil as needed
Sea salt and black pepper to taste
DIRECTIONS
- Preheat your oven to 375-400F.
- Place the whole squash on a parchment paper lined baking sheet
- Roast approx. 45 minutes or until the squash pierces easily with a knife.
- Once down remove from the oven and cover the entire squash with a lid or stainless steel bowl letting it cool in the pan.
- When ready to prepare the patties slip skin off the squash and slice the solid round end into ½ inch thick slices.
- Brush each slice with a little of the oil, season and sauté in a hot pan for approx 2-3 minutes per side or until lightly browned. A sprinkle of cayenne is fabulous if desired. Reserve remaining squash for a salad, pilaf or smoothies
Recipes/Pictures property of Teri Gentes – permission required to republish