Butternut squash, feta & parsley patties

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• 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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• Not_Delia

  05 December 2009

  Not_Delia commented on this recipe

  I'm in the middle of making these. I did roast the butternut squash, but I used cream cheese rather than feta, so that made them a bit sloppier than they should have been. I'm trying to correct the texture by adding a little bit of mashed potatoes. They certainly taste great, though. I'll persevere till I'm happy with the result.

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• Cookery Mouse

  31 March 2010

  Cookery Mouse rated this recipe

  

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• Cat

  12 August 2010

  Cat rated and commented on this recipe

  

  I wasn't at all impressed with these patties. I roasted the squash as suggested, but still found the mixture really hard to shape and cook, even with the addition of copious amounts of flour. The end result wasn't worth the hassle - the patties had an unpleasantly gloopy texture and were decidedly bland: I served them with chilli sauce, which helped a bit - serving them with plain yoghurt as suggested would have made for a seriously tasteless meal. I won't be bothering with these again.

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• Lau

  19 August 2010

  Lau rated and commented on this recipe

  

  fine, but a little bit bland

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• yummy

  06 January 2011

  yummy rated and commented on this recipe

  

  This was lovely, impromptu meal, using up what we had; I read previous comments, and roasted the squash and four cloves of garlic (in skins), peeled then mashed together to add more flavour. I also added a tiny pinch of dried chilli flakes, . We had no pine nuts, so I used toasted sunflower / pumpkin seeds, lightly crushed which complimented the sweet-nuttiness nicely.

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• thera10

  13 January 2011

  thera10 rated and commented on this recipe

  

  I just love these! After reading some of the other comments I slightly under roasted the squash, but on a high setting to caramelise the outside but keeping the inside firm, chopped/mashed it then when cool put it in the freezer for 10 minutes. That made it easier to handle and shape. I added a bit of chili powder, finely shredded the green on spring onions along with the parsley and feta. I missed out the pine nuts but added sesame seeds with seasoned gram flour to coat. Shaped the patties to about the size of felafel's (flattened), fried, (ate half of them) then froze the few remaining and reheated from frozen in the oven the next day. Fab!!

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• Agne

  18 January 2011

  Agne commented on this recipe

  I had reservations about making these since there are so many negative comments. But it turned out beautiful! It holds together really well (better than potato patties do). I guess the trick is to roast squash with plenty of oil as usual, but take it out of the oven when it's completely soft and the edges haven't started to get crispy yet. The only bad thing was that I found them tricky to fry (they're very sticky!), but maybe that's because I forgot to chill them..? (anyone could confirm?) I added some cardamon seeds as I feared patties would turn out bland and mixed some chopped parsley into the yogurt as someone suggested. Will make again!

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• louisa22

  29 March 2011

  louisa22 rated and commented on this recipe

  

  Mine didn't stay together very well, and i made the mixture into 4 smaller patties and left in fridge for over 1/2hr before cooking. I added chilli powder when roasting squash and increased quantity of pine nuts to 2tbsp as I love them! Would make again.

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• cathy

  08 June 2011

  cathy rated and commented on this recipe

  

  We love these - like lots of people I roast the squash. Also add extra cheese and pine nuts, make 4 patties and and chill them well. We have also used the topping from the Spinach and feta cannelloni - it was lovely with them as a change from the yoghurt and lemon.

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• Mike

  12 June 2011

  Mike rated and commented on this recipe

  

  Really good food! I roasted the butternut squash and used toasted flaked almonds instead. Mine came out a bit sloppy too and were hard to form into patties. Perhaps next time i'll try to squeeze out some of the water. Served mine with new potatoes (butter and parsley) with asparagus.

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• Frantic Flapjack

  14 June 2011

  Frantic Flapjack rated and commented on this recipe

  

  These were really lovely. To serve 4 people, I used a 1kg butternut squash and doubled up the quantities of everything else, also adding a handful of chopped mint. The mixture does need to be seasoned well. Served with a couscous salad and corn on the cob. I couldn't see the point of having a dollop of plain yogurt on the side as suggested.

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http://www.bbcgoodfood.com/recipes/4790/

http://www.bbcgoodfood.com/recipes/4790/

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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

Preparation and cooking times

30 minutes + chilling

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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