Butternut Squash Patties Best Dishes

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Butternut Squash Patties

"I changed into seeking out a manner to apply left over cooked butternut squash and checked out numerous recipes for ideas. Put these ingredients together, not positive how it might turn out. It's a keeper!"

Ingredients :

1 small butternut squash, halved and seeded
1/four cup pine nuts
1 cup cooked rice
half of cup bread crumbs
1/four cup freshly grated Parmesan cheese
three tablespoons finely chopped sparkling basil
1 egg
1 tablespoon finely chopped ginger root
1 clove garlic, finely chopped
salt and ground black pepper to flavor
2 tablespoons vegetable oil

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Preheat oven to 375 ranges F (a hundred ninety ranges C).
Place butternut squash, reduce-aspect up, in a 9x13-inch baking dish; cowl with aluminum foil.
Bake within the preheated oven until squash is tender, approximately forty five mins. Cool barely. Scoop flesh from butternut squash and switch to a bowl; mash.
Cook and stir pine nuts in a dry, heavy skillet over medium warmness until toasted and aromatic, three to five minutes.
Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until frivolously combined; form into patties.
Heat oil in a heavy skillet over medium heat; cook dinner patties, operating in batches, till crispy and browned, three to 5 mins in line with facet.

Notes :

Great way to dissipate left over cooked squash and rice. Can put together in a couple of minutes if squash and rice are pre-cooked. I melted clean mozzarella cheese on pinnacle. Can coat patties with bread crumbs before frying for a crispier texture.
Reynolds® Aluminum foil may be used to keep meals moist, cook it evenly, and make easy-up less complicated.

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