Spinach-Stuffed Butternut Squash Patties recipe

All Recipes Side Dish Vegetables Greens

Ingredients

1 butternut squash - peeled, halved, seeded, and grated
1 potato, peeled and grated
½ onion, peeled and grated
1 teaspoon salt, or to taste
½ cup all-purpose flour
1 egg
½ teaspoon ground black pepper
½ teaspoon baking powder
3 tablespoons olive oil, divided
4 cups chopped fresh spinach

Nutrition Info

97 calories
carbohydrate: 15.8 g
cholesterol: 13.3 mg
fat: 3.4 g
fiber: 2.3 g
protein: 2.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 199.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine butternut squash, potato, onion, and salt in a large bowl, let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.

  2. Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.

  3. Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper, transfer to a bowl.

  4. Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands, flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.

  5. Heat 1 tablespoon olive oil in a large skillet over medium heat, cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.

Recipe Yield

14 patties

Recipe Note

This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.

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