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Lilly’s Table

 
 
Apple, Fennel & Blue Cheese Salad
© Lillys-Table.com Photo of Butternut Quinoa Patties
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Butternut Quinoa Patties

from Butternut Quinoa Patties with Sage Cream and Apple, Fennel, & Blue Cheese Salad, the Week of October 19, 2014.
View the previous recipe for this meal.

Just a bit crisp, with hints of squash, cheddar and sage, these quinoa patties look more complicated than their simple construction. Butternut squash is shredded instead of mashed which makes these patties more like a fritter, but with protein from the cheese, almond meal and quinoa. If you want to skip the nuts, substitute bread crumbs. If you want to skip the dairy, there is no need to add anything else- we tried them with and without it, both are delicious. Cheddar just makes them a bit more kid-lovable. Be sure to cook the quinoa ahead. These freeze well, but also the mixture can be made ahead and just balled up and seared/baked to order.

Ingredients

  • 1 cup quinoa, cooked
  • 1 cup butternut squash, shredded
  • ⅓ cup cheddar cheese, shredded
  • ½ cup almond meal, or breadcrumbs to make this nut-free
  • 1 teaspoon sage, minced or rubbed, optional
  • 1 teaspoon salt, more or less to taste
  • 1 pinch black pepper, freshly ground to taste
  • 1 egg, slightly beaten
  • 3 tablespoons olive oil

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 350.

Combine the cooked quinoa, butternut squash*, shredded cheddar and almond meal. Fold in the sage (if using), half of the salt and pepper. Taste. Add more salt & pepper depending on your preference. Once it is delicious, fold in the egg.

Dollop 2-4 tablespoons of the mixture on to a lightly greased baking sheet. They can be made bigger to be a veggie burger or smaller to be more like a crispy ‘nugget’. Either way works as long as you are consistent on the baking sheet. Drizzle a kiss of olive oil on to each patty.

Place in the oven and bake for 20 minutes. Flip them over and drizzle with another few drips of olive oil on to each patty/nugget. Bake for 15-20 minutes until they are crispy on the edges and baked through. To really know when they are done, pull one out, cut it in half and make sure the shreds of squash have cooked through.

To shred Butternut Squash:
Since this isn’t a typical preparation for squash, let me give you a few more additional instructions. For a cup of shredded squash, simply peel the squash and cut into a big chunk, usually the size of a grapefruit. Simply shred it on your box grater. Or if you are lazy like me, do the entire butternut squash in big chunks and shred in your food processor. The squash can be used for other meals, sautéed as a super simple side dish or even frozen in shreds.