Hubbard Squash Veggie Patties
Servings Prep Time
12patties 15minutes
Cook Time
Servings Prep Time
12patties 15minutes
Cook Time
  • 1pound piece of Hubbard squash
  • 1 1/2cup gluten-free rolled oats
  • 1/4cup gluten-free flour
  • 1cup red oniondiced
  • 1cup pistachioschopped coarsely
  • 1 egglightly beaten
  • 1teaspoon chili powder
  • 1teaspoon ground flax seed
  • 1tablespoon parsleyminced
  • sea salt
  • fresh ground pepper
  • Parchment paper
  1. Preheat oven to 400 F.
  2. Brush the squash with olive oil and place face down on a parchment-lined baking pan, and bake for 35 – 45 minutes, or until tender, depending on size.
  3. Test for doneness by poking with a fork. If you can push it easily into the flesh, it’s ready.
  4. Removed from oven and allow to cool enough to handle.
  5. Cut into chunks and remove the skin. Place in a colander over a bowl and allow excess moisture to drip away as it cools.
  6. In a large mixing bowl, mash the squash then add all the remaining ingredients and mix well.
  7. Form into patties using about 1/3 cup per patty, and place on a baking pan. Bake in a 350 F oven for 30 – 35 minutes, turning them over halfway.
  8. Remove from oven and serve hot.
Recipe Notes

Hubbard Squash Veggie Patties Recipe |