Ingredients

• 1 small butternut squash , halved and seeded
• 0.25 cups pine nuts
• 1 cup cooked rice
• 0.5 cups bread crumbs
• 0.25 cups freshly grated Parmesan cheese
• 3 tablespoons finely chopped fresh basil
• 1 egg
• 1 tablespoon finely chopped ginger root
• 1 clove garlic , finely chopped
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
4. 4 Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
5. 5 Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
6. 6 Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.

Nutrition per serving