Butternut Squash Patties Recipe

Name: Butternut Squash Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, halved and seeded; 1/4 cup pine nuts; 1 cup cooked rice; 1/2 cup bread crumbs; 1/4 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

Servings: persons

1 small butternut squash, halved and seeded
1/4 cup pine nuts
1 cup cooked rice
1/2 cup bread crumbs
1/4 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

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.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small butternut squash, halved and seeded, 1/4 cup pine nuts, 1 cup cooked rice, 1/2 cup bread crumbs, and more.

Yes, Butternut Squash Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions