Practical Way to Preparing Tasty Butternut squash veggie burgers

Wishing to eat Butternut squash veggie burgers a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with clear ways on producing a Butternut squash veggie burgers like a famous chef made.

Butternut squash veggie burgers

We hope you got insight from reading it, now let's go back to butternut squash veggie burgers recipe. To cook butternut squash veggie burgers you only need 13 ingredients and 9 steps. Here is how you cook it.

To make an extraordinary Butternut squash veggie burgers, here are the components required:

Prepare 1/2 of butternut squash.
You need 2 tsp of fresh or frozen peas.
Use 2 tsp of fresh or frozen sweetcorn.
Provide 1 tsp of butternut squash seeds.
You need 1 tsp of sunflower seeds.
Use 2 tbsp of oats (can be omitted if needed).
Use 1 tbsp of fresh or frozen coriander.
You need 1 of egg.
Prepare 75 g of cooked rice (overcook slightly to ensure rice is sticky).
Take 1 tbsp of oil.
You need 1 tsp of ground cumin.
Take 30 g of raisins (optional but delicious).
Prepare of Salt and pepper to season.

After preparing the ingridients, next you are ready to make your 5-star Butternut squash veggie burgers by following the guidances below:

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..

I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation. Well actually, they were created by my husband, Marcus. If you didn't want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin. Butternut squash, my all-time favorite fall veggie, is roasted along with parsnip, to serve as the topping for this tart. Parsnips are one of those items that I really enjoy, yet at the same time are so underused in my kitchen.

Recipe : Butternut squash veggie burgers

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