Turkey Patties With Butternut Squash Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
• Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
• Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
• Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

Steps:

• Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
• Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
• Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
• Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Steps:

• Preheat oven to 350°F.
• Mix turkey, bread crumbs, egg substitute, pepper and nutmeg.
• Form into 12 patties about 1/4 inch thick.
• Spray shallow stove-top safe baking dish with cooking spray. Place patties in dish. Pour in chicken broth. Cover with foil. Bring to boil on top of stove, then put in oven. Braise 15 minutes.
• Remove turkey from broth and drain on paper towels. Sprinkle with paprika.
• Strain liquids into a 2-cup measure, adding water to measure two cups, if necessary. Set aside.
• Cut squash into 12 1/4-inch rings. Remove rind and take seeds out of center if needed.
• Spray shallow baking dish. Lay squash rings in bottom. Brush with maple syrup, sprinkle with salt and pepper and ginger. Spray with cooking spray. Place in oven and bake 20-25 minutes, until tender.
• Place a turky patty on each squash ring. Bake 10 minutes until turkey is heated through.
• Serve with sauce.
• TO MAKE SAUCE: Spray a saucepan with cooking spray. Add onion and saute over medium heat until limp. Add garlic and cook 1-2 minutes, stirring. Pour in reserved cooking liquid and bring to a boil. Simmer 5 minutes.
• Beat flour into sour cream in a bowl. Remove pan from heat and beat sour cream vigorously into liquid with wire whisk. Return to heat and cook, stirring, until thickened. Stir in pepper and parsley.

Steps:

• Preheat the oven to 450˚ F. Trim, peel and halve the butternut squash. Scoop out and discard the seeds. Cut the squash into 1/4-inch-thick matchsticks. Coat a rimmed baking sheet with cooking spray. Arrange the squash in an even layer on the baking sheet and coat with cooking spray. Bake until the squash fries are golden and crisp, about 25 minutes. Sprinkle with salt.
• Meanwhile, combine the turkey, spinach, scallions, garlic and 1 teaspoon each salt and pepper in a large bowl; mix well. Form into four 4-inch-wide patties. Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the patties to the skillet and cook until browned and cooked through, about 4 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking.
• Spread the mustard and jam on both halves of the buns. Serve the burgers on the buns and top with lettuce. Serve with the squash fries.