Tag: butternut squash

BUTTERNUT SQUASH BURGERS

Posted on Posted in VegetarianTagged , Leave a comment

Butternut squash adds a touch of sweetness to this vegetarian burger as it compliments the nutty chickpeas, toasted walnuts, fried sage leaves and blue cheese. This hearty burger pairs well with homemade french fries or a simple side salad.

Veggie burgers are so easy to make and these homemade patties taste a million times better than any of the frozen varieties. If you have never had a homemade vegetarian burger, you are in for a treat. And speaking of frozen patties, leftovers freeze well for a quick meal down the road.

Ingredients:
1 small butternut squash, peeled, seeded and cubed
1 tablespoon olive oil
½ tablespoon butter
7 fresh sage leaves
1 (15.5 ounces) can no-salt-added chickpeas, rinsed and drained
1 egg
2 cloves garlic, minced
½ cup quick cooking oats
½ cup walnuts, toasted
½ teaspoon salt
½ teaspoon pepper
4 ounces crumbled feta or blue cheese
¼ cup mayonnaise
2 tablespoons balsamic vinegar
Spring mix lettuce, for serving
8 whole wheat buns

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with olive oil. Toss to evenly coat before arranging squash in a single layer. Roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
  2. Meanwhile, melt butter in a small skillet over medium-high heat. Add sage leaves and fry for about 30 seconds on each side. Remove from heat and set aside to cool.
  3. In a food processor, combine the squash, chickpeas, egg, garlic, oats, walnuts, salt and pepper. Crumble the fried sage leaves into the mixture. Pulse until thoroughly combined, and form into 8 patties.
  4. Spray a nonstick skillet, grill pan or griddle with cooking spray and heat to medium-high. Working in batches, cook the burgers for 4 to 5 minutes per side, until lightly browned. Top with an equal amount of cheese crumbles after you flip the burger, this will allow time for just enough melting to keep the cheese in place.
  5. While butternut squash burgers cook, whisk together mayonnaise and balsamic vinegar. Set balsamic mayo aside until ready to serve.
  6. Serve butternut squash burgers on whole wheat buns spread with balsamic mayo and topped with desired amount of spring mix lettuce.

Serves: 8

Fall Harvest Pancakes

Posted on Posted in Grain, SweetTagged , , Leave a comment

Start your Thanksgiving morning off with these scrumptious Fall Harvest Pancakes made with pureed butternut squash and pumpkin pie spice. Whether you are refueling after running a turkey trot race or kicking back and watching the Macy’s parade, this breakfast dish will satisfy your morning appetite and give you a new appreciation for fall squash. If you are eating light to save room for all the carbs to come, extra pancakes will freeze well for a quick reheat another day.

I am thankful for my blog readers today and every day. I hope you all have hearts full of gratitude and plates full of delicious food. Happy Thanksgiving!

Ingredients:
2 cups whole wheat flour
4 tablespoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 cups milk
1½ cups pureed butternut squash
1 tablespoon sorghum
1 tablespoon canola oil, plus more for greasing the griddle or skillet

Optional Toppings:
freshly grated whole nutmeg or ground nutmeg
walnut pieces, toasted
maple syrup for serving

Directions:

  1. Preheat a griddle or large skillet to medium heat. In a large bowl, mix flour, baking powder, pumpkin pie spice and salt. Add milk, squash, sorghum and canola oil and mix to combine.
  2. Working in batches, pour around ¼ cup of batter onto the griddle or into the skillet to create pancakes, keeping them evenly spaced apart. Cook until bubbles start to form on one side and the bottoms turn golden brown. Flip to cook the other side and repeat until you have 18 to 20 pancakes.
  3. If desired, sprinkle pancakes with a dash of nutmeg and top with walnuts and a drizzle of maple syrup.

Servings: 9 to 10