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

shredded butternut squash

Butternut Squash Patties

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. 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. 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. 🙂

  2. You knocked it out of the park, again! I fried some and baked some…both coupled with the balsamic glaze turned out amazing!!

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