Butternut Squash Burger
• 1/2 butternut squash (about 1 1/2 – 2 cups)
• 1/2 can or 1/2 cup black beans
• 3 T white onion, diced
• 1/4 cup fine bread crumbs
• 1 T dried chives
• 1 tsp each: thyme, garlic, sage, chili powder, pepper
1. Peel butternut squash. For these burgers, I just used the top half of a butternut squash and ended up with 7 medium-sized burgers, but you can use more or less. Cut squash into cubes and steam (I use a steamer basket) until soft.
2. In a wide, flat bowl, mash cubes with fork. Add onions and spices, then bread crumbs and continue to mash. Add black beans and lightly stir.
3. Roll into ball and flatten.
4. Sauté in vegetable oil over medium high heat. Burgers are fragile, so allow to sit for a while before flipping, checking, or manipulating. Resist the urge to constantly flip! They are finished when quite dark on both sides.
5. Serve on their own (they are delicious and don’t need dressing up) or as a meat substitute on a bun with onion, ketchup, lettuce, tomato, pickles, other sauces… anything you like :)
• 2 – 4 potatoes
• 1/2 cup flour
• 2 T chili powder
• 1 T pepper
• 1 T mixture of thyme, garlic, and fine sea salt
• water and oil
1. Slice edge of potato lengthwise to create a rectangle with round ends. Cut off ends. Slice lengthwise to create about 5 slices. Flip and repeat to make long, thin, squared fries. Slice the ends and edges too.
2. Immerse completely in warm water. Soak for a half hour.
3. Drain and rinse. Dry with kitchen towel, then squeeze with paper towel for complete dryness.
4. Mix flour with spices (whichever spices you like and however much you like) in a gallon-sized storage bag. Add fries, zip closed, and mix to coat completely.
5. Roast at 450 degrees for half hour.
6. Remove from oven and allow to cool. Fill a pot or saucepan with a couple inches of vegetable oil and heat over medium high.
7. When water sprinkled into the oil sizzles, it is hot enough. Add potatoes and fry for 5 – 10 minutes until crisp.
8. Season with pepper, sea salt, and spices.