1.5 c. roasted butternut squash, roasted
1 c. cooked quinoa (or brown rice)
1 c. black beans, mashed
1/2 c. bread crumbs (or rolled oats)
1 large egg
1 small onion, very finely chopped
3 cloves garlic
1.5 Tbs. cumin
1 Tbs. coriander
1/2 tsp. salt
1/4 tsp. pepper
Preheat the oven to 425. Cut a butternut squash in half, remove the seeds, rub with olive oil, and roast both sides face-down for 35-45 minutes, or until tender. While the squash is roasting, cook the quinoa (brown rice can also be used).
Once cool, add the butternut squash and quinoa to a mixing bowl, along with all the other ingredients. Stir until well combined. The mixture will be wet and sticky.
Heat a large cast iron skillet over medium-low heat. Shape the mixture into patties and cook about 7 minutes on each side.