Veggie burgers sometimes get a bad rap for being too crumbly, too starchy, too soy heavy, too soggy leftover… the list goes on. These butternut squash burgers are none of these things. They hold together perfectly, are crispy on the outside and taste even better for lunch the next day. I used butternut squash because of my CSA, but I think any squash-like substance would be a fine substitute; sweet potato purée, canned pumpkin, acorn squash…

To follow through with the fall theme, I topped these squash burgers with sautéed leeks and apple butter, but traditional burger toppings would taste good too.

WHY THEY’RE HEALTHY// Butternut squash burgers are gluten free, dairy free and vegan. Made with butternut squash, quinoa, walnuts, oats and apples, they are high in both fiber and protein. Butternut squash, along with potassium, B6 and folate, contains high levels of beta-carotene (which is converted into vitamin A by the body) and antioxidant-rich vitamin C. Walnuts are full of healthy fat, are a vegetarian source of omega-3s, and contain essential amino acids. //



