Spinach-Stuffed Butternut Squash Patties

This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.

Step: 1

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.

Step: 2

Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Per Serving: 97 calories; protein 2.3g; carbohydrates 15.8g; fat 3.4g; cholesterol 13.3mg; sodium 199.6mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .