Butternut Squash and Beet Burger
 
 
Author:
Serves: 4
Ingredients
  • 2 cups cube butternut squash
  • olive oil
  • 2 medium beets
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • pepper
  • 2 oz/2 tablespoons goat cheese, plus extra for crumbling
  • ½ cup panko bread crumbs
  • 4 buns
  • lettuce
  • balsamic vinegar
Instructions
  1. Heat your oven to 350°F/180°C.
  2. Place the butternut squash on a baking sheet and sprinkle with olive oil. Toss until all the squash is coated.
  3. Put the butternut squash in the oven and roast until fork tender. This should take about 20-30 minutes depending on the size of your cubes.
  4. While the squash is roasting, cut the ends off the beets, then peel them. Grate the beets and set aside. Use the large holes on your grater, the beets don't need to be finely shredded.
  5. Take the squash out of the oven and let it cool until you can handle it easily.
  6. Transfer the squash to a large bowl. Wipe off the baking sheet and line with parchment paper. Set it aside, you'll need it later. Also, don't turn the oven off. You'll need that too.
  7. Now back to the large bowl. Using a fork or potato masher, mash the squash until ¾ smooth. It's ok to have some lumps, that adds texture and helps hold the burgers together.
  8. Add the shredded beets, garlic, salt, and pepper, to the squash. Mix it all together.
  9. Now add the goat cheese and panko to your mixture. Mix gently so that everything is incorporated but you haven't squashed up the goat cheese or bread crumbs too much.
  10. Make 4 large patties. Put them on the prepared baking sheet.
  11. Bake the patties for 30 minutes.
  12. Remove for the oven and let it cool for 5 minutes.
  13. Place the patty on the bun, top with extra goat cheese crumbles, lettuce, and a drizzle of balsamic vinegar.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/03/02/butternut-squash-and-beet-burger/