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Source: Melody (Arizona)
From the kitchen of: Mrs. Davis (a good friend) |
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Ingredients:
Instructions:
Note: My sister is lactose intolerant and can’t have cheese. So, if you would like to make it dairy-free, don’t initially mix the cheese in. Instead, sprinkle the cheese on top of them at step 5. That’s what I do so that we can have some with cheese and some without.
- 1 cup of quinoa, cooked
- 1 cup of butternut squash, shredded
- 1/3 cup of cheddar cheese, shredded
- 1/2 cup breadcrumbs
- 1 tsp of sage, minced or rubbed (optional)
- salt and pepper to taste
- 1 egg, slightly beaten
- 3 tbsp olive oil
Instructions:
- Preheat the oven to 350.
- Combine the cooked quinoa, butternut squash, cheese, and almond meal. Fold in the sage (if using), salt and pepper, and the egg.
- Dollop 2-4 tablespoons of the mixture on to a lightly greased baking sheet. They can be made bigger to be a veggie burger or smaller to be more like a crispy ‘nugget’. Either way works as long as you are consistent on the baking sheet. Use a brush to brush on the olive oil.
- Place in the oven and bake for 20 minutes. Flip them over and coat with more olive oil.
- Bake for another 15-20 minutes until they are crispy on the edges and have baked through.
Note: My sister is lactose intolerant and can’t have cheese. So, if you would like to make it dairy-free, don’t initially mix the cheese in. Instead, sprinkle the cheese on top of them at step 5. That’s what I do so that we can have some with cheese and some without.
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