Acorn squash, cranberries, nuts, this has all the makings of a real harvest burger. And it’s vegan too! I’m not vegan but I certainly don’t mind when it tastes like this. Jeff had sent me this recipe he found on NYTimes cooking, and it looked too good not to make. A new ingredient for me here: ground flax seeds. All I could find at the store was whole flax seeds, so I ground them at home in our coffee grinder. And turns out they are better for you when they’re ground. You get more of the health benefits and helps with digestion. (Tip: if you need to clean out your grinder from coffee or spice flavors, simply grind some rice once or twice through, it really works!) The recipe suggested 1/3 cup size patty, this will yield around 9-10 patties, they’re on the small side so you may want to use more or flatten them if you want a proper burger size. But these are great just on their own with a few greens.
Acorn Squash Burgers
- 1 acorn squash
- Extra-virgin olive oil
- 1 onion, chopped
- 3/4 cup toasted almonds, chopped or slivers
- 1 1/2 cups rolled oats
- 3/4 cup dried cranberries
- 1 tablespoon ground flax seeds
- 3 tablespoons warm water
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper
Preheat oven to 425°F. Halve squash lengthwise and scoop out seeds. Lightly coat the squash with olive oil and season lightly with salt and pepper. Set squash halves scoop side down on a parchment-lined baking sheet. Bake for 25 to 35 minutes, until soft and skin is easily pierced with a fork.
Allow squash to cool slightly and then scoop flesh out from skin and into a fine mesh strainer. Gently press squash to squeeze out excess liquid and allow to drain for 30 minutes. Combine the ground flax seeds and water in a small bowl and allow to rest for 5 minutes to bloom.
Reduce oven heat to 350 degrees.
Heat 3 tablespoons of olive oil over medium heat and add onions. Cook, stirring frequently, until golden brown and caramelized, about 20 to 25 minutes. Season with salt and freshly ground pepper.
Combine the squash, caramelized onions, bloomed flax and remaining ingredients in a large bowl. Mix well. Use a 1/3 cup measuring cup to form patties (this size will yield 9-10 patties). Drop onto a parchment lined baking sheet and cook for 20 minutes. Flip patties and continue to cook another 15 to 20 minutes, until firm to the touch and beginning to lightly brown.
Adapted from New York Times