Ingredients

• 0.67 cups 1/2-inch butternut squash cubes
• 0.5 cups chopped cauliflower
• 0.5 cups chopped broccoli
• 0.5 cups raw walnuts
• 0.25 cups raw almonds
• 0.25 cups raw sunflower seed kernels
• 0.5 teaspoons salt
• 0.25 teaspoons ground cumin
• 0.13 teaspoons ground black pepper
• 1 tablespoon vegetable oil

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
2. 2 Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
3. 3 Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
4. 4 Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
5. 5 Divide mixture into 4 equal portions and shape into patties.
6. 6 Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

Nutrition per serving