Name: Squash Patties with Herb Salsa Verde
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1.5 cups peeled and cubed butternut squash (Any type of peeled and cubed Winter squash is great here. The only one that I would not recommend is spaghetti squash.); 1 null shallot (roughly chopped); 1 clove garlic (peeled); 1 tbsp olive oil; null null sea salt and ground black pepper (to taste); 1 null small shallot (finely minced); 2 tsp lemon zest; 1 clove garlic (finely minced or grated with a Microplane); 1 tbsp capers (drained and minced); 1 tbsp sherry vinegar (White/red wine vinegar or even apple cider vinegar is great!); 1 tbsp dijon mustard; null pinch chili flakes or ground chillies; null null sea salt and ground black pepper (to taste); 2 cups leafy fresh herbs (NOT packed, finely chopped. I used a mixture of parsley, cilantro, and dill. Use whatever leafy herbs that you like.); 0.33 cup extra virgin olive oil (I recommend using an olive oil that you really enjoy the taste of for the mixed herb salsa verde.); 0.25 cup pecan halves (Use walnut halves or pumpkin seeds instead for a nut-free version.); 0.5 cup rolled oats (Any flaked grain will work (e.g., quinoa flakes or rolled spelt for non-GF option).); 1 cup cooked brown lentils (Pretty much any cooked lentil or bean would work just fine. You'll need to cook roughly ⅓ cup dry lentils to get 1 cup cooked.); 1 cup cooked millet (Cooked and cooled quinoa or white/brown rice would also be good. You'll need to cook roughly ⅓ cup dry millet to get 1 cup cooked.); null null Roasted Squash Base; 2 tbsp ground flax (Ground chia seeds will work great here! You could also use 2 tsp psyllium husk.); 1 tbsp dijon mustard; 2 tsp tamari (Use coconut aminos instead of Tamari to make these soy-free.); 2 tbsp water; 1 tbsp fresh thyme leaves (minced); 2 tbsp nutritional yeast; 2 tsp onion powder; 0.25 tsp chili flakes or ground chillies; null null olive or avocado oil spray (If you don’t have oil spray, brush some olive oil directly onto the parchment and then right on top of the patties.)

Instructions

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1

Preheat the oven to 190°C. Line a baking sheet with parchment paper.
2

Roast the peeled and cubed butternut squash (1.5 cups), roughly chopped (1 shallot,), and garlic, peeled (1 clove) on the baking sheet. Drizzle with olive oil (1 tbsp) and season with [sea salt and ground black pepper]. Toss to coat, spread evenly, and roast until tender, about 30 minutes.
3

While the squash roasts, prepare the mixed herb salsa verde. In a medium bowl, combine the shallot, finely minced (1 small), lemon zest (2 tsp), garlic, finely minced or grated with a Microplane (1 clove), capers, drained and minced (1 tbsp), sherry vinegar (1 tbsp), dijon mustard (1 tbsp), [pinch chili flakes or ground chillies], [sea salt and ground black pepper], leafy fresh herbs, finely chopped (2 cups), and extra virgin olive oil (0.33 cup). Stir thoroughly until combined. Set aside.
4

Start assembling the squash patties. Set a large mixing bowl out. In a food processor, add the pecan halves (0.25 cup) and rolled oats (0.5 cup). Pulse until a coarse meal forms. Transfer to the large mixing bowl.
5

Add the cooked brown lentils (1 cup) and cooked millet (1 cup) to the food processor. Pulse a couple of times until the lentils are slightly broken up. Add this mixture to the large mixing bowl.
6

Return the roasted [Roasted Squash Base] to the food processor. Add the ground flax (2 tbsp), dijon mustard (1 tbsp), tamari (2 tsp), and water (2 tbsp). Pulse until a smooth, thick paste forms, scraping down the sides as needed for even mixing.
7

Scrape the squash purée into the large mixing bowl. Add the fresh thyme leaves, minced (1 tbsp), nutritional yeast (2 tbsp), onion powder (2 tsp), chili flakes or ground chillies (0.25 tsp), and a generous amount of [sea salt and ground black pepper]. Mix everything thoroughly with a spatula or clean hands. The mixture will be slightly wet. Taste and adjust seasoning if necessary.
8

Divide the patty mixture into 6 equal portions. Take the parchment-lined baking sheet used for roasting. Spread any residual [olive or avocado oil spray] evenly across the paper.
9

Form the portions into patties approximately 0.75 inch thick. Spray the tops of the patties with [olive or avocado oil spray]. Bake for 35 minutes, flipping gently halfway through. Patties are done when golden brown and slightly firm.
10

Serve the [squash patties with herb salsa verde] with the prepared mixed herb salsa verde.