- 1 small butternut squash, halved and seeded
- 1/4 cup pine nuts
- 1 cup cooked rice
- 1/2 cup bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh basil
- 1 egg
- 1 tablespoon finely chopped ginger root
- 1 clove garlic, finely chopped
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, cut-side up, in a 9×13-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.