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Vegan Squash Patties with Mixed Herb Salsa Verde

URL: https://thefirstmess.com/2023/09/22/vegan-butternut-squash-recipes/

Ingredients

Roasted Squash Base

  • 1 ½ cups peeled and cubed butternut squash
  • 1 medium shallot
  • 1 clove garlic
  • 1 tablespoon olive oil
  • to taste sea salt and ground black pepper

Mixed Herb Salsa Verde

  • 1 small shallot
  • 2 teaspoons lemon zest
  • 1 clove garlic
  • 1 tablespoon capers
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • a pinch chili flakes or ground chillies
  • to taste sea salt and ground black pepper
  • 2 cups leafy fresh herbs
  • ⅓ cup olive oil

Squash Patties

  • ¼ cup pecan halves
  • ½ cup rolled oats
  • 1 cup cooked brown lentils
  • 1 cup cooked millet
  • 2 tablespoons ground flax
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Tamari soy sauce
  • 2 tablespoons water
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • ¼ teaspoon chili flakes or ground chillies
  • to taste olive or avocado oil spray

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Roast the squash base by placing the cubed squash, chopped shallot, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper, then roast for about 30 minutes until tender.
  3. Prepare the mixed herb salsa verde by combining minced shallot, lemon zest, minced garlic, capers, sherry vinegar, Dijon mustard, chili flakes, salt, pepper, chopped herbs, and olive oil in a bowl. Stir until well mixed and set aside.
  4. In a food processor, pulse the pecans and rolled oats until coarse, then transfer to a mixing bowl.
  5. Pulse the lentils and millet in the food processor until slightly broken and add to the mixing bowl.
  6. Add the roasted squash, shallot, garlic, ground flax, Dijon mustard, tamari, and water to the food processor and blend until smooth. Scrape down the sides as needed.
  7. Combine the squash mixture with the contents of the mixing bowl, adding minced thyme, nutritional yeast, onion powder, chili flakes, and seasoning to taste. Mix thoroughly.
  8. Divide the mixture into 6 portions and form into patties about ¾ inch thick. Spray the tops with oil and bake for 35 minutes, flipping halfway through until golden brown.
  9. Serve the patties with the mixed herb salsa verde.

Nutrition Facts (estimated)

Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg

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