Cashew Squash Veggie Burger with Spicy Mint Yogurt Sauce

Hi everyone. On my continued quest to be healthy this year, (do you know I worked out THREE times for every week in 2012 without missing a week??) I offer up these burgers that you can freeze and serve later. You must serve with a sauce , as they can be dry by themselves. Delicious and healthy!!
Cashew Squash Veggie Burger with Spicy Yogurt Sauces:
2 cups pureed,  roasted Buttercup or acorn squash flesh (a dense squash) (slice squash in half, remove the seeds and roast on a parchment paper lined baking sheet at 400 degrees for 40 minutes or until  tender when a fork is inserted)
3/4-1 cup chick pea flour  (Can get at Indian Markets)
1/2 cup dried peas, crushed in a food processor (optional -can get at Asian Food markets or just use a few more TBS chick pea flour)
1/4 cup chopped cashews
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp ground black pepper
3 TBS Tahini Sauce
Preheat oven to 375 degrees and line a baking sheet with Parchment paper
Combine all ingredients, shape into 8 patties and bake for 15 minutes, flip over and bake for 10 more minutes
Serve with Greek Yogurt mixed with roasted red pepper puree, sriracha sauce or any other hot sauce and minced fresh mint. YUM!

4 Responses

  1. These look delicious, I’m going to try them out soon. We had lentil burgers this week and my family loooooooves eating burgers with all different toppings!

  2. I hardly ever use any squash except for spaghetti squash so I’m a real novice with this ingredient. Do I have to bake the squash before I purée it? If so, how long do you allow it to bake?

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