Time 50m Yield 14 Number Of Ingredients 10 Steps:
Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture. Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl. Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.
Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil. Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash. Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes. Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties. Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
Time 1h Yield 10-14 patties Number Of Ingredients 8 Steps:
Combine the grated squash and onion and mix well. Add sugar, salt, pepper, blending completely. Allow this mixture to sit for 30 minutes, then drain it well. Add the flour and egg and stir well. Melt the butter in a frying pan. Drop the squash mixture by spoonfuls into the butter and fry until golden brown.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. Mix turkey, bread crumbs, egg substitute, pepper and nutmeg. Form into 12 patties about 1/4 inch thick. Spray shallow stove-top safe baking dish with cooking spray. Place patties in dish. Pour in chicken broth. Cover with foil. Bring to boil on top of stove, then put in oven. Braise 15 minutes. Remove turkey from broth and drain on paper towels. Sprinkle with paprika. Strain liquids into a 2-cup measure, adding water to measure two cups, if necessary. Set aside. Cut squash into 12 1/4-inch rings. Remove rind and take seeds out of center if needed. Spray shallow baking dish. Lay squash rings in bottom. Brush with maple syrup, sprinkle with salt and pepper and ginger. Spray with cooking spray. Place in oven and bake 20-25 minutes, until tender. Place a turky patty on each squash ring. Bake 10 minutes until turkey is heated through. Serve with sauce. TO MAKE SAUCE: Spray a saucepan with cooking spray. Add onion and saute over medium heat until limp. Add garlic and cook 1-2 minutes, stirring. Pour in reserved cooking liquid and bring to a boil. Simmer 5 minutes. Beat flour into sour cream in a bowl. Remove pan from heat and beat sour cream vigorously into liquid with wire whisk. Return to heat and cook, stirring, until thickened. Stir in pepper and parsley.
