Butternut Squash Sliders

St. Luke's dietician Caroline Messerschmidt show us a healthy recipe.

Butternut Squash Sliders Recipe:


1 tablespoons olive oil
1 1/2 cups cubed butternut squash
2 shallots, diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
1 (14.5 oz) can black beans, drained and rinsed
1 large egg, lightly beaten
1/3 cup seasoned bread crumbs
2 tablespoons whole wheat flour
8 slices havarti cheese
8 small whole wheat buns
spinach for topping


Heat a large skillet over medium heat and add olive oil. Add the squash, shallots, garlic, pepper flakes, salt and pepper and stir to coat. Cook until the squash is just tender, stirring occasionally, about 10 minutes. Stir in a dash of nutmeg.
Transfer the entire pan contents to a food processor. Pulse until just slightly chopped (the squash will start to somewhat puree). Add in the beans and pulse just a few times until they are coarsely chopped. Transfer the mixture to a bowl and stir in the egg, bread crumbs and flour until your have a slider "dough." Form the dough into 8 to 10 sliders and place them on a baking sheet lined with parchment paper. Stick them in the fridge for 30 minutes.
After 30 minutes, heat the same skillet over medium heat. Add another drop of olive oil if needed, then carefully add the sliders into the skillet. Cook until golden on each side - about 6 to 8 minutes per side - gently flipping. In the last minute or so of cooking, add sliced havarti cheese on top to melt.
To serve, add spinach, ketchup if desired and eat.

Adapted from: howsweeteats.com

Copyright 2016 KTVB


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