These Roasted Butternut Squash Burgers are about as whole food plant based as you can get. They are just seasoned butternut squash slices and you can freeze the extras or cut them up and use them in salads.
Just so you know, this post is sponsored by Sabra.
Ingredients for butternut squash veggie burgers
You’ll make your squash “patties” first, and then fill them into buns!
For your burger patty
- Butternut squash
- Olive oil
- Pepper, to taste
- Smoked salt, to taste
- Fresh rosemary or sage, to taste
For serving
- Buns
- Sabra Spread, garlic herb flavor
How to make roasted butternut squash burgers
Once all the ingredients are ready, all that it takes is some baking to get your squash burgers ready for serving!
- Preheat your oven to 375 degrees. Place parchment paper on a large baking sheet.
- Carefully cut off the neck of the squash, then remove the end with the stalk, and peel. You will reserve the bottom of the squash for other uses.
- Slice the squash into rounds. Slice them about ¼ inch thick. You can make them thicker, but you may need to cook them longer.
- Brush both sides of each squash round with oil and place on the baking sheet. Sprinkle the pepper, salt, and herbs on one side. Bake for 15 minutes.
- Remove the tray from the oven and flip the squash pieces. Now sprinkle the pepper, salt, and herbs on one this side. Cook for 5 minutes longer, or until the middle of each piece is the same color in the middle as the edges. If they are underdone they will be darker orange in the middle.
- Lightly toast your bun, slather on some Sabra spread, and add some fresh kale for a little crunch. Enjoy!
Do you have to peel a butternut squash before roasting?
You can peel it although you don’t have to if you’re slow-roasting the squash. The skin is edible anyway, so you can leave it there and it will turn softer as it bakes.
But with other cooking methods, you might want to peel off the skin. It’s challenging to do that, so I would microwave it first for 2-3 minutes. That makes the tough skin softer and therefore easier to remove.
How do you pick a good butternut squash?
Try to select a squash that has a longer neck, so you can get more slices out of the solid part of the butternut squash.
Go ahead and remove the seeds from the bottom, peel, and cube it. Then it’s ready to go in a vegan butternut squash okra gumbo, butternut squash and kale lo mein, or butternut squash frijoles.
Butternut squash is an excellent source of essential vitamins, minerals, and disease-fighting antioxidants. This low-calorie, high-fiber winter squash is very filling and full of nutrition.
Plus it tastes awesome in both sweet and savory recipes. (You can try sprinkling it with cinnamon and roasting it to top your oatmeal with.)
Both are healthy, so I love having them in my menu plan. Squash and sweet potatoes are rich in vitamins and minerals, especially antioxidants like beta-carotene.
Sweet potatoes contain approximately twice the calories, carbohydrates, and sugar as butternut squash per serving. Having said that, sweet potatoes have a lot more fiber and protein.
Can I use plain salt instead of smoked salt in this recipe?
Yes, you can, but it won’t have the smokiness of smoked salt, which is one of the secrets why these squash burgers taste closer to typical flame-grilled patties. You can try adding some liquid smoke instead.
Smoked salt is made by literally smoking salt over a wood fire. Although the salt can be smoked through a hot or cold process, both offer a strong smokey aroma and flavor.
Remember, smoked salt doesn’t only add saltiness to a dish—it also gives your dish the smokiness and flavor characteristic of charred wood (like when you’re making a BBQ).
Are there other herbs and spices I can use instead of rosemary?
You can use sage, which has a pine-like flavor similar to rosemary. Thyme and marjoram work, too, although thyme is much milder.
Fresh rosemary is great for stews and savory dishes. You may also sprinkle them over potatoes or grilled mock meat or roast them as you would when using dried rosemary.
Fresh rosemary is great to use in cooking, Just make sure to rinse it before using it.
More recipes to try
There’s more to do with butternut squash, like this slow cooker butternut squash macaroni from my book, Vegan Slow Cooking for Two.
Also you can prep some butternut squash white bean spread for a Halloween party or a picnic day maybe. And speaking of picnic, you can bring in some citrus rosemary cookies!
Roasted Butternut Squash Burgers with Sabra Spread
These burgers are just roasted squash. Easy to make and delicious to eat!
Ingredients
- 1 medium butternut squash
- 1 to 2 tablespoons olive oil
- pepper, to taste
- smoked salt, to taste
- minced fresh rosemary or sage, to taste
for serving:
- buns
- Sabra Spread, garlic herb flavor or hummus
Instructions
- Preheat your oven to 375 degrees. Place parchment paper on a large baking sheet.
- Carefully cut off the neck of the squash, then remove the end with the stalk, and peel. You will reserve the bottom of the squash for other uses.
- Slice the squash into rounds. Slice them about ¼ inch thick. You can make them thicker, but you may need to cook them longer.
- Brush both sides of each squash round with oil and place on the baking sheet. Sprinkle the pepper, salt, and herbs on one side. Bake for 15 minutes.
- Remove the tray from the oven and flip the squash pieces. Now sprinkle the pepper, salt, and herbs on one side. Cook for 5 minutes longer, or until the middle of each piece is the same color as the edges. If they are underdone, they will be darker orange in the middle.
- Lightly toast your bun, slather on some Sabra spread, and add some fresh kale for a little crunch. Enjoy!
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 58Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 102mgCarbohydrates 6gFiber 1gSugar 1gProtein 1g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Janet says
Thanks for the Sabra update – I already buy their hummus! At the farmers’ market last week, one guy had some huge squash. I was picturing them sliced into steaks, but they would have been about 6 inches across.
Kathy Hester says
Those would be great on a bed of garlic quinoa. Now I’ll be on the lookout 😉
Donna says
Hi Kathy,
Enjoying your recipes!!! This one is using smoked salt….?????
Never heard of smoked salt….where can I purchase it???
Is it sea salt?
Thx
Donna
Kathy Hester says
You can get it on Amazon – salt&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=1d2d17d3a3a672c35a588be0e4eee42a