Butternut squash, feta & parsley patties

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olive magazine

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Recipe by olive magazine

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1. Mix the squash, feta, parsley and pine nuts and season well. Shape into 2 patties and dust with flour.
2. Chill for 20-30 minutes. Heat a little oil in a non-stick pan and fry the patties for 10 minutes, turning carefully once, until golden.

Tip

Choose butternut squash that feel heavy for their size, as these will have fewer seeds and more flesh

Per serving

472 kcalories, protein 18.5g, carbohydrate 18.9g, fat 36.4 g, saturated fat 14.8g, fibre 2.6g, salt 4.05 g

Latest comments and suggestions

• deegates

  14 November 2007

  deegates commented on this recipe

  Camera trickery involved somewhere! I followed the recipe to the letter but the squash was impossible to shape into patties. Taste was excellent though despite the messy appearance!

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• katyrouth

  19 April 2008

  katyrouth rated and commented on this recipe

  

  I shaped these into 4 patties, rather than two as the recipe suggests, which made them quite easy to handle and they came out looking pretty much like the picture. I do think the recipe should specify how to cook the squash though: I roasted mine, which brought out a lot of the water and caramelized some of the sugar to make it quite a good, sticky base for the other ingredients. I imagine if you boiled your squash you wouldn't get as good results. I also mixed some garlic and parsley into my yoghurt to give it a bit of oomph - plain yoghurt on the side didn't sound that appealing! Finally, I didn't add any seasoning because I thought the feta would be sufficient - it wasn't - in future I would add salt and pepper to taste.

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• Mini Nigella

  05 May 2008

  Mini Nigella commented on this recipe

  Instead of using parsley I use Chives and i don't add any pine nuts. We eat them in soft burger buns with lettuce and mayo and they are one of our favourite dinners. Definitely try them because they are very yummy!

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• Victoria

  20 May 2008

  Victoria rated and commented on this recipe

  

  These were really yummy but a bit too sloppy.

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• sally

  27 June 2008

  sally rated and commented on this recipe

  

  These are really yummy, but they do come out far too sloppy (and I did make four rather than two from the mix). Will try the suggestion of roasting the squash next time as it is a real shame because the flavours are gorgeous.

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• 8ofspades

  27 September 2008

  8ofspades rated and commented on this recipe

  

  I roasted the squash first and shaped into 4 patties as suggested and they turned out amazing! Absolutely delicious. I'm going to try adding a few more pine nuts next time though, as they were too sporadic for my tastes!

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• Adam

  29 October 2008

  Adam rated and commented on this recipe

  

  Yes roasting the squash is the way forward, in olive oil and lots of salt and pepper, get it nice and sticky. then plenty of pine nuts and feta. This is a firm favourite in our house.

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Ingredients

• 300g cooked butternut squash , roughly mashed
• natural yogurt , Greek is the creamiest, to serve
• 1⁄2 pack feta cheese , about 100g, roughly crumbled
• handful chopped parsley
• lemon wedges, to serve
• flour , for dusting, any type will do
• 1 tbsp pine nuts , toasted (some supermarkets sell them ready toasted)
• olive oil

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

Ingredients

• 300g cooked butternut squash , roughly mashed
• natural yogurt , Greek is the creamiest, to serve
• 1⁄2 pack feta cheese , about 100g, roughly crumbled
• handful chopped parsley
• lemon wedges, to serve
• flour , for dusting, any type will do
• 1 tbsp pine nuts , toasted (some supermarkets sell them ready toasted)
• olive oil

Per serving

472 kcalories, protein 18.5g, carbohydrate 18.9g, fat 36.4 g, saturated fat 14.8g, fibre 2.6g, salt 4.05 g

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