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stacked butternut squash burgers on cutting board

Butternut Squash Burgers

Almost every veggie burger is loaded with Mexican-inspired spices. Well not this butternut squash burger which tastes like Thanksgiving!
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8 burgers
Calories 220kcal
Author Ryan Beck


  • 1 tbsp olive oil
  • 1 1/2 lbs butternut squash, diced into 1/2" cubes
  • 1 medium granny smith apple, diced into 1/2" cubes
  • salt + pepper
  • 1 tbsp unsalted butter
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 (15.5 oz can) cannellini beans, rinsed and drained
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup pepitas
  • 1 egg
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Buns


  • 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.


  • Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
  • Eggs – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
  • Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze the butternut squash burgers from here or finish on the stove-top to develop a charred crust.


Serving: 1burger | Calories: 220kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 793mg | Potassium: 398mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9200IU | Vitamin C: 28.1mg | Calcium: 80mg | Iron: 2.9mg