Healthy Butternut Squash Patties with Rhubarb Chutney

Ever since I moved to the USA, one of my favorite vegetables to cook has been the Butternut Squash. I love how it’s taste and texture blends so well with the Indian style of cooking. Cooking with it is so effortless, since the vegetable speaks for itself in terms of taste and color. I have incorporated it in our subzi, dal, and also in one-pot rice meals to great success! Sometimes, all that I need to do is add a little bit of oil, salt and chilli powder to the butternut squash and oven-roast it, and it ends up tasting delicious.

Today’s recipe is an adaptation of the classic potato cutlet that is so popular in India. But to add a healthy touch to it, I have incorporated black chia seeds and old-fashioned oats. And instead of deep frying the patties, I cooked them in a skillet with a drizzle of oil.

• Servings: 8
• Time: 40 mins
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Ingredients:

• Butternut Squash (steamed) – 2 cups, cubed*
• Medium Sized Yellow Onion – 1/2 of 1 whole
• Jalapenos – 1/2 of 1 whole (optional)
• Black Chia Seeds – 1 and 1/2 teaspoons
• Old-fashioned Oats – 1/2 cup
• Chilli Powder – 1/2 teaspoon
• Garam Masala – 1/2 to 1 teaspoon
• Garlic – 1 pod, minced
• Ginger, grated – 1/2 teaspoon
• Salt – to taste
• Canola Oil – 1 teaspoon + 2 tablespoons

For the crumb coating:

• Canola Oil – 1 teaspoon
• Non-fat Milk – 2 tablespoon
• Powdered Old-fashioned Oats – 1/2 cup

Rhubarb Chutney: Recipe can be found here.

Instructions:

1. Chop the onion and jalapeno finely and saute them in a teaspoon of oil. Keep it aside.
2. Next, mash the steamed butternut squash coarsely. Add the sauteed onion and jalapeno, chia seeds, oats, chilli powder, garam masala, garlic, ginger and salt and give it a good stir.
3. Lightly coat your palms with oil and shape the squash mixture into patties. Brush the surface of each patty with milk and then toss it in the powdered oats.
4. Heat a skillet or pan on medium heat, lightly coat the surface with oil, and place the patties on it. Drizzle with oil on the upper surface of the patties; cook for around 2 to 3 minutes on each side until slightly browned.
5. Serve hot with rhubarb chutney, ketchup, or any other dipping sauce of your choice.

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Nutrition Per Serving*: Calories – 65; Fat – 3 grams; Protein – 1 gram; Carbs – 9 grams; Fiber – 2 grams

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NOTE:

• I steamed the butternut squash in a pressure cooker for 3 whistles with no water. I found that the squash had cooked 3/4ths of the way, so I microwaved it on high for 5 minutes to cook it completely.
• The level of the spices can be adjusted as per your liking in this recipe. So start by adding a little, and adjust according to your preference.
• I tried baking the patties, but wasn’t too happy with the texture of the crumb coating, so I cooked it on a skillet instead.
• Jalapenos are optional in this recipe. I had them on hand, so I used it. You could add regular Indian green chillies (called Thai Chillies here in the USA) or skip them altogether since you will also be adding chilli powder to the patty mixture.
• *Nutritional information from MyFitnessPal