These are inspired by the Autumn Vegetable Patties in the Vegetarian Thanksgiving menu in the latest issue of Saveur Magazine. I’ve had my eye on them since the issue came in the mail, but we had just eaten the sweet potatoes and finished off the spinach in morning smoothies. I did have a butternut squash that had been sitting on the counter for weeks while I mustered the courage to attack it with my chef knife. Those things are a challenge, even with a good sharp knife. And I had a bunch of kale at hand, a stash of frozen bread crumbs and a can of cannellini beans. I served this with a salad of shredded Romaine, shredded kale, red peppers, shredded carrots and finely chopped celery with an Asian peanut dressing for lunch.
Butternut Squash, Kale and Bean Patties
4 tbsp. olive oil
1½cups shredded butternut squash
¾ cup gluten-free bread crumbs (I save the heels of Rudi’s and Udi’s in the freezer, toast them and grind them up in my Vitamix)
3 tbsp. grated onion
½ tsp. granulated garlic
¼ tsp. chipoltle pepper powder
1 ½ cups kale, sliced into thin shreds
1 15-oz. can cannellini beans, drained, rinsed, and mashed
1 egg, lightly beaten (This will work without the egg. Patties will be looser, but will still hold shape.)
Salt and black pepper, to taste
1. Heat 1 tbsp. olive oil in a 12″ skillet over medium heat; add shredded squash, kale, and onion and cook, stirring, until lightly browned, about 10 minutes. Add ½ cup bread crumbs, garlic , chipotle, leave on heat and stir for 1 minute. Transfer to a large bowl and stir in mashed beans, and egg. Season with salt and pepper.
2. Shape mixture into 10 round patties, about ½″ thick. Coat patties in remaining bread crumbs. Heat 3 tbsp. oil in a 12″ skillet over medium-high heat; add patties, and cook, turning once, until browned on both sides.
Serves 3-4 for lunch with a salad.
I’m linking up to The Gluten-Free Homemaker’s roundup. Join Linda on Wednesdays for gluten-free recipes, reviews and new ideas. Also take a look at my gluten-free stuffing recipe and tips over at Diets in Review.
Oh my, you have all of my favorite flavors in one dish!!! This is worth buying another butternut squash for! Gorgeous picture!
Thanks, Heather. I give full credit to the incredible sunshine in my dining room yesterday for the quality of that photo.
I see buying another squash in my future, too, so I can make your soup.
Looks delicious! I’m looking forward to trying these patties, and what a beautiful salad!
That salad was so good. I loved having everything shredded like that. Great texture to go with the creamy inside, crunchy outside patties. The finely sliced kale really working in the salad as well as the patties especially for this kale lover.
What a fabulously healthy combination. Really lovely. I can’t wait to try these out!
They were a satisfying lunch and a delicious way to get lots of veggies in my day. Thanks for stopping by.
The colors look fabulous in that photo. I’m glad your son is back home enjoying good food like this.
Thanks, Linda. We are too, but it breaks my heart to see him wolfing down all these groceries and knowing he was starving while he was away. His resourceful little sister is starving, but she has a car and goes to the grocery store to supplement her skimpy dining hall choices.
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Wow, that looks delicious!
Thanks, Amber. And thank you for stopping by.
These look delicious and I can’t wait to give them a try! Thank you for sharing this recipe!
Penina, thanks for visiting and leaving a comment. They were delicious and I will be making them again soon. Hope you give them a try.