Butternut squash is probably one of the most versatile vegetables to be found in any kitchen. It can be cut into fingers, sprayed with oil and seasoned with salt and pepper, and roasted like potato wedges. Alternatively, it can be made into thick hearty soup; especially good in the winter. For a light summer meal these butternut burgers are great with a salad.
Butternuts are harvested in the autumn and because of their very tough skins they can be stored through the winter. Butternuts should be kept in a cool, dry place for anything up to a month. They are usually thought of as a winter vegetable but are good any time of year. Butternuts freeze well. Just cut peel and remove the seeds and cut into one-inch cubes. You can either cook the squash or freeze raw. They keep extremely well.
This vegetable is also a very healthy choice being rich in vitamins A and C and minerals such as beta-carotene, potassium niacin, thiamine and manganese. They are also a rich source of fibre.
The following recipe makes eight burgers.
When the burgers are cooked sprinkle with the grated cheese and serve piping hot. They go really well with mashed potatoes and any green vegetable. Since butternut has such a strong nutty flavour it goes well with plain foods, for example, nothing too strongly flavoured or heavily spiced.
The burgers are also good served cold as an accompaniment to a mixed salad and raw vegetable sticks such as celery or sugar snap peas. They are equally good preceeded by Borsht, and Home Baked Bagels or accompanied by roast vegetables and followed by Cheese Cake.