Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash veggie burgers. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Butternut squash veggie burgers is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Butternut squash veggie burgers is something that I’ve loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash veggie burgers:
- Make ready 1/2 butternut squash
- Make ready 2 tsp fresh or frozen peas
- Make ready 2 tsp fresh or frozen sweetcorn
- Get 1 tsp butternut squash seeds
- Make ready 1 tsp sunflower seeds
- Make ready 2 tbsp oats (can be omitted if needed)
- Get 1 tbsp fresh or frozen coriander
- Make ready 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Get 1 tbsp oil
- Prepare 1 tsp ground cumin
- Take 30 g raisins (optional but delicious)
- Make ready Salt and pepper to season
They're super thin and don't really resemble a real burger at all. I absolutely LOVE butternut squash and it's perfect in these veggie burgers. We're of course also using white beans (hence the name of the recipe), but to. Butternut squash is such a versatile vegetable.
Steps to make Butternut squash veggie burgers:
- 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.
It can be roasted, baked, boiled, mashed, puréed. It's wonderful in soups, stews, salads, pasta, curries I hope you love this Vegan Butternut Squash Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. Roasted butternut squash is one of the easiest fall side dishes you can make. The hardest part is cutting the squash, but Kare from Kitchen Treaty has a lovely little tutorial about cutting up butternut squash A few years ago, I think we had these at least once a week as a side with veggie burgers.
So that is going to wrap it up for this special food butternut squash veggie burgers recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
