Veggies on the counter

Roasted Hokkaido Squash and Quinoa Patties

Posted in main courses by veggies on the counter on February 8, 2013


Last weekend I went to the farmer’s market and brought home some lovely squashes (butternut and hokkaido). Throughout the week I’ve been making soups and purées with them and today, after roasting the last and bigger one, I’ve decided to make some patties out of it. What I love about hokkaido squashes is their subtle sweetness and starchy texture that, in my opinion, are enhanced by roasting. After roasting the squash I pureed it  in a food processor and added some cooked red quinoa and a couple other ingredients in order to form the base of my patties.

hokkaido collage

The addition of tahini is critical to this recipe, permeating the burgers with a subtle nuttiness that makes them extra yummy. If you can’t find red quinoa feel free to swap for the white variety; on the other hand, the hokkaido could also be subbed with butternut squash. However, if you do use butternut squash you need to peel it as its skin is tougher than the one of hokkaido (which, for the last two times I made this recipe, I didn’t bother peeling). I know it’s the second time I suggest adding pan fried capers as garnish (lately, I’ve been rediscovering capers and adding them to literally everything I cook) but I do think their saltiness and tanginess pairs beautifully with these babies’ flavours.

food processor

Roasted Hokkaido Squash and Quinoa Patties

(makes 4 patties)

1 medium sized hokkaido squash, seeds removed and cut into big chunks

1 cup / 140 g cooked red quinoa

1 heaping tablespoon tahini

1 garlic clove, minced

¼ cup/ 40 g hazelnuts

1 big handful chopped coriander

olive oil

salt and black pepper to taste


1 handful capers, drained

1. Pre-heat the oven to 180-200ºC. Arrange the squash chunks in a large baking tray, add a drizzle of olive oil and a pinch of salt and roast  for 30 to 40 minutes, or until golden brown.

2. In the meantime, toast the hazelnuts: heat a large skillet over high heat, add the hazelnuts and let them brown a bit – 3 to 4 minutes. While they’re still hot, very carefully transfer them to a clean paper towel and rub them in it. The skins will then come off easily. Roughly chop the hazelnuts.

3. When the roasted squash is cool enough to handle, measure up 1 cup or 250 g of it. Add the squash to the bowl of a food processor as well as ½ cup of the cooked quinoa, the tahini and minced garlic clove. Process until a thick puree comes together.

4. Transfer the squash and quinoa mixture to a bowl. Add the chopped hazelnuts, coriander and a pinch of freshly grated black pepper. Have a taste and adjust the flavours, adding a bit more salt if necessary. With your hands, form the mixture into 4 large patties.

5. Heat 1 tablespoon of olive oil in a skillet over medium heat add the patties and cook for 4 to 5 minutes on each side, only turning them once. As soon as the burgers are done cooking, transfer them to a large platter but don’t turn off the heat yet – you can now pan fry the capers. Add the capers and one additional tablespoon of oil to the skillet and cook them until they’re golden brown. Scatter the capers on top of the patties and serve immediately.


5 Responses

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  1. Márcia Gonçalves said, on February 8, 2013 at 9:03 pm

    Adorei a sugestão Joana! Faço frequentemente “hambúrgueres” assim, mas com feijão. No entanto adoro avelãs e abóbora! E nunca pensei em incorpora-los desta forma. O tahini também é uma boa adição porque contribui com aquele sabor ligeiramente amargo, que deve ficar muito bem com a abóbora. :)
    E excelente fotografias como sempre!

  2. modernhippieL said, on February 9, 2013 at 6:10 am

    You always have beautiful food and photos. I have nominated you for the Liebster Award.

  3. dicionariogastronomico said, on February 9, 2013 at 11:36 pm

    fabulosos bolinhos de quinoa, Joana!
    um beijinho

  4. Ursula P. Gould said, on June 7, 2013 at 7:04 am

    made on a large round piece of Maltese ftira bread, topped with tomato paste, tuna, capers and red onions.

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