Classic Vegetarian Dish

Butternut Squash and Pumpkin Burgers

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Average: 4.9 (9 votes)
(9 votes)
Butternut Squash and Pumpkin Burgers
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
241
calories
Calories

Healthy, because

Even smarter

Nutritional values

Thanks to the butternut squash and whole wheat flour, these small patties provide a lot of fiber, and will keep you full for a long time.

Serve an herb cream cheese and a green salad to complete this dish.

1 serving contains
(Percentage of daily recommendation)
Calorie241 kcal(11 %)
Protein9.48 g(10 %)
Fat10.13 g(9 %)
Carbohydrates38.51 g(26 %)
Sugar added0 g(0 %)
Roughage6.54 g(22 %)
Vitamin A689.55 mg(86,194 %)
Vitamin D0 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.01 mg(17 %)
Vitamin B₆0.07 mg(5 %)
Folate24.71 μg(8 %)
Pantothenic acid0.63 mg(11 %)
Biotin8.13 μg(18 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C53.59 mg(56 %)
Potassium115.55 mg(3 %)
Calcium150.53 mg(15 %)
Magnesium56.8 mg(19 %)
Iron2.69 mg(18 %)
Iodine25.56 μg(13 %)
Zinc1.29 mg(16 %)
Saturated fatty acids2.44 g
Cholesterol212.65 mg

Ingredients

for
4
Ingredients
36 ounces Butternut squash
3 tablespoons Pumpkin seed
1 handful Dill
4 egg yolks
4 tablespoons Pastry flour
salt
freshly ground peppers
Nutmeg (freshly grated)
vegetable oil (for frying)
Dill flower (for garnish)
How healthy are the main ingredients?
Butternut squashPumpkin seedDillsaltNutmeg

Preparation steps

1.

Preheat oven to 350°F. Peel squash, cut in half, remove seeds, and cut about 2/3 of flesh into large cubes. Wrap in aluminum foil and cook for about 40 minutes or until soft. Grate remaining squash flesh, add salt, and let sit in a colander for about 20 minutes.

2.

Meanwhile, toast pumpkin seeds in a dry pan. Rinse dill, shake dry and chop the leaves.

3.

Mash baked squash cubes and mix with egg yolks, dill, pumpkin seeds and as much flour as needed to make a workable dough. Season with salt, pepper and nutmeg.

4.

Heat vegetable oil in a large, nonstick skillet and with damp hands, form patties from squash mixture. Cook in hot oil over medium-high heat on both sides for a total of about 15 minutes. Garnish with dill flowers and serve with creamy yogurt if desired.