Perfect Lentil Patties with Butternut Squash

Butternut Squash & Lentil Patties

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!

Course Appetizer
Cuisine American
Keyword butternut squash, lentil burgers, lentil cakes, quinoa burgers, quinoa cakes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 cakes
Calories 95 kcal



  1. Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.
  2. While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.
  3. Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.
  4. Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*
  5. Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.

Recipe Notes

* if stirring in the food processor proves to be difficult, transfer it to a bowl to combine everything evenly. I find using a small spatula to get into the corners works well.

Nutrition Facts
Butternut Squash & Lentil Patties
Amount Per Serving (1 cake)
Calories 95 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 241mg10%
Potassium 280mg8%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 4875IU98%
Vitamin C 10.1mg12%
Calcium 29mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.