Butternut Squash Quinoa Patties with Cranberry Orange Sauce

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Ambitious Kitchen

Total Time

40 minutes

Prep Time

15 minutes

Cook Time

25 minutes

Rating

(2)

Ingredients

4 servings

1 cup mashed and cooked butternut squash*
1/2 cup uncooked quinoa (or 1 cup cooked)
1/2 small yellow onion, diced
2 cloves garlic, minced
1 egg
1/4 teaspoon cumin
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh basil, plus more for garnish
salt and pepper
For the cranberry sauce:
1/2 pound fresh cranberries, rinsed
1/2 cup freshly squeezed orange juice
3 tablespoons pure maple syrup
1 tablespoon bourbon, if desired
Nonstick cooking spray

Vegetarian Dairy Eggs Gluten-Free ...

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Preparation

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Step 1

First cook the cranberry orange sauce: Combine cranberries, orange juice, maple syrup and bourbon in a small saucepan. Turn heat on high until it begins to boil, then reduce to medium low, cover and cook for an additional 10-15 minutes or until the sauce becomes thick.

Step 2

Remove from heat and set aside to cool. You may notice a popping sound; this is the cranberries bursting so don't worry!

Step 3

While the cranberries are cooking, you can cook the quinoa: add 1 cup of water and uncooked quinoa to a small saucepan and place over high heat. Bring to a boil, then reduce to low, cover and cook for 15 minutes.

Step 4

Remove from heat and fluff quinoa with a fork; set aside to cool for a few minutes.

Step 5

To make the patties: In a large bowl, combine mashed butternut squash, quinoa, onion, garlic, egg, cumin, parmesan, basil, salt and pepper.

Step 6

Form into 4 patties and place in the fridge for 10 minutes to help keep the patties in their shape.

Step 7

Heat a large skillet over medium heat and generously spray with nonstick cooking spray. Place patties in pan and cook for 4-6 minutes or until golden brown, then flip and cook 4-5 minutes longer or until they have nice crispy golden edges. They may be a little difficult to flip so be careful and make sure they are packed tightly.