Vegan Acorn Squash Burgers With Cranberries And Pecans Recipes
VEGAN ACORN SQUASH BURGERS WITH CRANBERRIES AND PECANS
Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats. You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.
Provided by Tara Parker-Pope
Categories burgers, main course
Time 2h20m
Yield 6 burgers
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit. Halve squash lengthwise, scoop out seeds and discard. Spray or lightly rub the insides of the squash with oil and season lightly with salt and pepper. Set squash halves, scooped sides down, on a parchment-lined, rimmed 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 ⅓ cup measuring cup to form 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.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 13 grams
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