Butternut Squash risotto cakes - makes 12


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 201.4
  • Total Fat: 9.0 g
  • Cholesterol: 16.9 mg
  • Sodium: 173.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Butternut Squash risotto cakes - makes 12 calories by ingredient
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Introduction

Butternut squash risotto cakes are a wonderful meal anytime of the year. This dish is vegetarian but not vegan. Butternut squash risotto cakes are a wonderful meal anytime of the year. This dish is vegetarian but not vegan.
Number of Servings: 12

Ingredients

    Butternut squash - 3 cups chopped and cooked
    Arborio rice - 2 cups cooked yields 3 cups measured
    white wine - 1/4 to 1/2 cup
    Butter - 1/4 cup melted
    parmesan cheese - 1 cup shredded
    parsley, thyme, sage, salt, garlic, black pepper
    carrots 1 large chopped finely
    green onions - 3 small chopped finely
    water - 1/4 cup
    Olive oil - 2 TBl.
    Panko bread crumbs - 1 cup

Directions

Cook butternut squash to al dente mode.
Cook rice in rice cooker or on stove top
mix ingredients together to make patties that are like nice sized burgers that are about 1/4 inch thick

Bake at 375 degrees for 20 minutes on baking sheet with cooking spray. Flip patties and bake for another 20 minutes.

Should make about 12 to 13 patties

Number of Servings: 12

Recipe submitted by SparkPeople user WENDYPHOTO.

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Member Ratings For This Recipe


  • Incredible!
    Absolutely delicious! The second time I made it,I cooked the squash longer so that it was soft. It held together better that way. Also, I used brown rice. - 2/16/13

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