Ingredients
2 lbs butternut squash
1-15 oz can red kidney beans, drained and rinsed
1 tablespoon parsley, chopped
1 onion, finely chopped
1 large egg
1 ½ cups breadcrumbs
Spices of your choice (curry, cumin, chili powder, garlic powder, etc.)
Directions
- Heat oven to 400 °F.
- Cut butternut squash in half lengthwise, scoop out seeds, and place squash halves, cut side down on a lined baking sheet and bake for 40 minutes, until tender and easily pierced with a knife.
- Remove squash from the peel and add to a large bowl or food processor. Add beans, onion, parsley, salt, pepper and spices of your choosing (get creative!) and either pulse using a food processor or mash using a potato masher in a large bowl. *Using a food processor will give the patties a very smooth consistency, whereas mashing will give them a chunkier consistency.
- Add eggs and ½ cup breadcrumbs to the mixture and mix until just incorporated.
- Put the remaining 1 cup breadcrumbs in a small bowl. Using a spoon or small scooper, place a small amount of the squash mix into the breadcrumbs and coat thoroughly, pressing into a flat disc while coating.
- Place the patties onto a sheet pan lined with parchment and bake in the oven for 15 to 20 minutes, until the outside is nice and crispy
