Vegan Acorn Squash Burgers With Cranberries and Pecans
Updated May 7, 2024
- Total Time
- 2 hours, 20 minutes
- Prep Time
- 1 hour, 40 minutes inactive time
- Cook Time
- 40 minutes active time
- Rating
- Comments
- Read comments
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Ingredients
- 1acorn squash
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 1sweet onion, thinly sliced
- ¾cup toasted pecans, chopped
- 1½cups rolled oats
- ¾cups dried cranberries
- 1tablespoons ground flax seeds
- 3tablespoons warm water
- 2tablespoons fresh parsley, chopped
- 1teaspoon fresh thyme, chopped
Nutritional analysis per serving (6 servings)
297 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 5 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees Fahrenheit. Halve squash lengthwise, scoop out seeds and discard. Spray or lightly rub the insides of the squash with oil and season lightly with salt and pepper. Set squash halves, scooped sides down, on a parchment-lined, rimmed baking sheet. Bake for 25 to 35 minutes, until soft and skin is easily pierced with a fork.
- Step 2
Allow squash to cool slightly and then scoop flesh out from skin and into a fine mesh strainer. Gently press squash to squeeze out excess liquid and allow to drain for 30 minutes. Combine the ground flax seeds and water in a small bowl and allow to rest for 5 minutes to bloom. Reduce oven heat to 350 degrees.
- Step 3
Heat 3 tablespoons of olive oil over medium heat and add onions. Cook, stirring frequently, until golden brown and caramelized, about 20 to 25 minutes. Season with salt and freshly ground pepper.
- Step 4
Combine the squash, caramelized onions, bloomed flax and remaining ingredients in a large bowl. Mix well. Use a ⅓ cup measuring cup to form patties. Drop onto a parchment lined baking sheet and cook for 20 minutes. Flip patties and continue to cook another 15 to 20 minutes, until firm to the touch and beginning to lightly brown.
Private Notes
Comments
After reading the comments about dryness, and the lack of flavor, I did a couple of things. I did NOT strain the liquid out of the squash, just mashed it up. And I only used one cup of oats.
As for spice, I made three patties without changing anything. They were pretty plain. To the remaining mixture, I added 1 tsp each of cumin, chili powder, Chipotle seasoning and paprika. They turned out pretty yummy, with the sweetness of the cranberries contrasting against the spices.
Can these be frozen and reheated?
It would be helpful to have the amount of squash in cups, rather than "one acorn," given that acorns vary in size. Anyone have an idea of what to add to make it moister?
Don't discard the squash seeds! Clean off the pulp (a little rinsing will help), dry, and roast (you can add a bit of oil and seasoning of choice). All winter squash seeds roast well for a nice snack.
Adding extra spices per BCW’s suggestion makes a huge difference. Also, to avoid dryness try blooming the dried cranberries in a tablespoon or two of boiling water for several minutes.
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