Preheat oven to 400°F. Season butternut squash with some olive oil, salt and pepper. Toss in diced apple. Roast for 30 minutes. Remove and let cool.
Heat butter in small skillet over medium heat. Add diced onion and cook for 5-7 minutes or until translucent. Add garlic, sage and thyme and cook for another 30 seconds. Remove from heat and set aside.
Grind the oats and pepitas in a food processor until broken up but not turned into flour. Set aside. In a large mixing bowl, add the butternut squash, apples, onion, garlic, sage, thyme, egg, coriander, salt and pepper and mash until butternut squash is mashed. Add the cannellini beans and oats mixture and mix until the mixture holds together. (It's ok if the cannellini beans get slightly smashed)
Use 1/2 measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties. Bake in oven for 20 minutes before flipping and bake another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese, add after flipping. Add toppings of your desire.