Food, Recipes

Healthy Dinner: Chickpea Butternut Squash Patties

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Vegan Butternut Squash Patties - Sweet and Savory Appetizer or Entree!
In the spirit of the upcoming holiday season, I created some mouthwatering patties using a very holiday themed ingredient–squash.

Making and enjoying these patties is really a joy. They’re easy to make, and a true pleasure to devour. They also make a fantastic appetizer with marinara, or a hearty entree with whole grains or turned into sliders.

I love texture, and for me that’s probably the very best thing about these patties. The crunchy outer portion, is a wonderful complement to the inner juicier section.

Here are a few of the many health benefits a few of the ingredients offer:
Butternut Squash– Strengthens the immune system, prevent cancer, protects the heart, boost respiratory health, and reduces blood pressure.

Curry– Is blend of seasonings, usually containing turmeric. It can help lower cholesterol levels and prevent gallstones.
Cumin– is really a powerful anti-oxidant. It can really help if you suffer from inflammation.
Parsley– is great for the liver and kidneys, and high in Vitamins A and C. Please read my easy to follow recipe below to make your very own.

GF Vegan Chickpea Butternut Squash Patties

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Prep Time: 10 minutes
Cook time: 03 minutes
Total time: 13 minutes
Yield: 4 servings
Ingredients
  • 1 can (16 ounces) about two cups garbanzo Beans
  • 3 cups Butternut Squash
  • 1 1/2 cups All-Purose Gluten-free Flour ( Iued Uncle Bob’s red Mill)
  • 1 teaspoon Salt
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Curry
  • 1 teaspoon Parsley
  • 1/4 cup Cocnut Oil

Directions

1.) Puree the chickpeas for about 60 seconds
2.) Remove from mixer and place in a large mixing bowl.
3.) Grate the squash, add the squash into the bowl.
4.) Add the cumin, curry and parsley. Mix thoroughly
5.) Form patties from the mixture
6.) Lightly grease a frying pan.
7.) Sautee the patties for 2-3 minutes each side.
8.) Enjoy 🙂 If you like to, you can use some salsa or marinara as a dipping sauce.

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Photo: Alex Kudukis

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  • Squash Patties
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Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
  • Maria Yablokova

    Looks amazing! Thank you for sharing! Is the squash at all cooked before grating, or raw?

  • I’ve actually tried making them both ways. You can sautĂ© the squash ahead of time, it makes the consistency softer. I actually prefer adding the squash raw. I enjoy the firmer consistency. I truly enjoyed making and eating these patties. Hope you love them too!

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