Because it’s fall, it’s time for butternut squash recipes. In our house, we love squash, and Butternut Squash and Rice Patties are irresistible. Also, to change up your holiday menu, this is a delicious side dish. In addition, here’s a few more butternut sides to try: Mashed Butternut Squash with Mexican Spinach Topping, Butternut Squash and Parmesan Round, or Butternut Mash.
Butternut Squash and Rice Patties
- 1 medium butternut squash, halved and seeded
- 1/2 cup pine nuts or crushed macadamia nuts
- 1 egg
- 2 TBSP dijon
- 1 TBSP mayonnaise
- 1/2 tsp granulated garlic powder
- 1/2 tsp granulated onion powder
- All purpose seasoning - I use Frankly Delicious
- Salt and pepper
- 1 cup cooked rice
- 1/2 cup bread crumbs (instant oats for gluten free)
- 1/2 cup grated Parmesan cheese
- 2-3 TBSP finely chopped fresh basil
- 2 TBSP extra virgin olive oil (more as necessary when frying)
- Heat oven to 375 degrees.
- Place butternut squash, cut-side up, in baking dish, rub with a little oil, and season with salt and pepper. Bake until squash is tender, about 45 minutes. Cool slightly. Scoop squash out of skin, and place in bowl. Mash.
- Cook and stir pine nuts in a dry, skillet over medium heat until toasted and fragrant, about 3 to 5 minutes. Place in dish to cool.
- In a large bowl, beat egg. Beat in dijon and mayo. Add next four ingredients and stir well.
- Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, and mashed butternut squash until evenly combined. Place in fridge to firm up. When firmed, form patties. If it's too tacky, add breadcrumbs.
- Heat oil in a heavy skillet over medium heat. Cook patties, in batches, until crispy and browned, 3 to 5 minutes per side.