Butternut squash is a true fall gem.
It’s a go-to ingredient for our weekly menu in the fall. And for good reason: it’s delicious and inexpensive at $1.99 a pop.
It’s also mild enough to please every picky palate on the planet.
If this recipe seems familiar, it’s because they started out with a different main ingredient: zucchini.
And while they were pretty darn good that way, I thought they needed a little makeover for the fall.
Butternut squash seemed like the perfect substitution.
The Hubster likened them to his favorite crab cakes. I didn’t get that vibe. Then again, I’ve never eaten crab cakes…
We paired the patties with a soy garlic dipping sauce. It was too salty.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 (15-oz) can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 4 cups shredded butternut squash
- 2 cup rolled oats, finely ground (aka oat flour)
- 1 cup chickpea flour
- 2 tsp salt
- 2 tbs dried parsley (1/2 cup fresh)
- oil for cooking (canola, safflower)
- In a food processor, puree chickpeas for 1-2 minutes.
- Add onion, and pulse for another 30 seconds.
- Transfer to a large mixing bowl and stir in shredded squash, onion, oat flour, chickpea flour, salt, and parsley.
- Form into patties. (I got 14-16 out of the batch.)
- Heat oil in a medium to large skillet over medium-high heat.
- Saute patties until golden and crisp, 2 to 3 minutes per side.
- Serve with your favorite sauce or salsa.
- Place remaining uncooked patties on a baking sheet and freeze. Transfer to a tupperware container or ziploc baggie for storage.
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.