Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash veggie burgers. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Switch up your regular burger routine with this flavor bomb of fall flavors. I usually keep my burgers pretty simple, roast some veggies or cook rice if needed, pulse in a food processor, shape and cook. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly.

Butternut squash veggie burgers is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Butternut squash veggie burgers is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Butternut squash veggie burgers:

1. Make ready 1/2 butternut squash
2. Take 2 tsp fresh or frozen peas
3. Take 2 tsp fresh or frozen sweetcorn
4. Prepare 1 tsp butternut squash seeds
5. Prepare 1 tsp sunflower seeds
6. Make ready 2 tbsp oats (can be omitted if needed)
7. Prepare 1 tbsp fresh or frozen coriander
8. Get 1 egg
9. Make ready 75 g cooked rice (overcook slightly to ensure rice is sticky)
10. Get 1 tbsp oil
11. Take 1 tsp ground cumin
12. Get 30 g raisins (optional but delicious)
13. Prepare Salt and pepper to season

These are vegan burgers that are also gluten-free and super healthy. These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein! Butternut squash is such a versatile vegetable.

Steps to make Butternut squash veggie burgers:

1. 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.
2. In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside.
3. Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season.
4. 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.
5. In the meantime roughly cube then mash the butternut squash.
6. Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine.
7. Crack the egg and whisk lightly in a separate bowl.
8. 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.
9. 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.

It can be roasted, baked, boiled, mashed, puréed. It's wonderful in soups, stews, salads, pasta, curries I hope you love this Vegan Butternut Squash Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. These butternut squash burgers out just as delicious as I'd hoped. A big, hearty Thai meal, stuffed into a bun and dripping (literally, see the photos?) with peanut butter sauce.

So that’s going to wrap it up with this special food butternut squash veggie burgers recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!