Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash veggie burgers. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Butternut squash veggie burgers is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Butternut squash veggie burgers is something which I’ve loved my whole life. They are nice and they look fantastic.

Butternut Squash Veggie Burgers Be the first to rate & review! Mildly sweet and creamy, butternut squash is the perfect backdrop to the flavor of warm curry powder that shines through in these. Butternut Squash Veggie Burgers are a great addition to switch up burger night. Perfect with all your favorite toppings.

To begin with this particular recipe, we must prepare a few ingredients. You can have butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash veggie burgers:

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

Crack the egg and whisk lightly in a separate bowl. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste. Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.

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.

In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste. Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture. I love butternut squash but never heard of it as a burger before. It's great that veggie burgers are getting more creative and there are so many more options now. These are perfect for when you want some healthy and nourishing comfort food.

So that is going to wrap this up for this exceptional food butternut squash veggie burgers recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!