Butternut Squash Patties

butternut squash patties

shredded butternut squash

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.

butternut squash patties

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.

butternut squash patty with green beans and a soy garlic sauce.

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.

A balsamic glaze (recipe found at the bottom of this recipe) would probably be a better option. Or perhaps the tahini sauce (found here) that was paired with the original zucchini patties.

A bit of squash patties

Butternut Squash Patties

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 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)


  1. In a food processor, puree chickpeas for 1-2 minutes.
  2. Add onion, and pulse for another 30 seconds.
  3. Transfer to a large mixing bowl and stir in shredded squash, onion, oat flour, chickpea flour, salt, and parsley.
  4. Form into patties. (I got 14-16 out of the batch.)
  5. Heat oil in a medium to large skillet over medium-high heat.
  6. Saute patties until golden and crisp, 2 to 3 minutes per side.
  7. Serve with your favorite sauce or salsa.
  8. Place remaining uncooked patties on a baking sheet and freeze. Transfer to a tupperware container or ziploc baggie for storage.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Hi, Emily. Do you cook the squash before adding to the other igredients, or is it just shredded raw? I think I'm going to make these for me & my vegetarian nephew on Thanksgiving & don't want to mess them up. Thanks!
    1. Reply I shredded the squash raw. Not sure you could actually shred it when it is cooked. And honestly, I doubt you could mess them up! They just would be a different consistency if you cooked the squash first. :)
      1. Reply Thank you!!
  2. Reply You knocked it out of the park, again! I fried some and baked some...both coupled with the balsamic glaze turned out amazing!!
  3. Reply I can't have oats. what would you use as a substitute?
    1. Reply are you avoiding any other grains? you could probably just sub an all-purpose flour (gluten-free if need be), or an almond/coconut flour instead. does that help?
  4. Reply in the construction of the recipe you say "stir in zuchini", did you mean squash?
    1. Reply Yes! Thanks for catching that.

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