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Butternut Squash Patties
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Three cheers for winter squash! Butternut and other hard squash can be found just about year round, though look for local seasonal squash to show early autumn. Your guests will clap their hands when you bring out these plump, golden cakes. Serve with steamed spinach or kale and Mushroom Gravy.
makes 6 patties


One 2-pound butternut squash, peeled, seeded, grated and patted dry (about 3 cups)

1 cup cooked wild rice

6 scallions, thinly sliced (reserve 2 tablespoons for garnish)

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 cup potato flour, plus more if needed

1/4 cup canola oil
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Butternut Squash Patties
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. In a mixing bowl combine all the ingredients, except for the canola oil. Mix thoroughly until dough holds together to form firm patties. If necessary, add more potato flour to aid in the binding process.
  2. Form dough into 6 patties about 3 inches across and 1/2 inch thick.
  3. Heat a small amount of the oil in a nonstick skillet over medium-high heat. In batches, saute the cakes for 3 minutes per side, or until browned and crisp. Set aside on a paper towel to absorb some of the cooking oil. Cakes can also be baked at 400° on a large baking pan or cookie sheet coated with canola oil for 15 minutes or until browned and crisp.

Per serving: 171 calories, 9g fat, 1g sat fat, 23g carbohydrates, 2g protein, 366mg sodium, 3g fiber
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