Ingredients
1 medium Kabocha squash
1 organic can black beans, drained and rinsed
1/4 cup finely chopped onion or scallions
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 tablespoons fresh or frozen cilantro, finely chopped
3–4 tablespoons arrowroot powder
OR 3–4 tablespoons chickpea flour (great for SCD diets)
Optional: 2 tablespoons pine nuts
Instructions
Bake the squash
Preheat oven to 375°F.
Pierce the Kabocha squash several times with a knife.
Place in a baking dish with a small amount of water in the bottom.
Cover tightly with foil or a lid.
Bake for about 60–75 minutes, or until soft.
Prepare the filling
Let squash cool slightly.
Scoop out the flesh into a large bowl and discard seeds.
Mash until mostly smooth.
Mix everything together
Black beans
Onion or scallions
Salt
Pepper
Cumin
Cilantro
Arrowroot or chickpea flour
Pine nuts if using
Mash and stir until the mixture holds together well.
Form patties
Shape into small patties using your hands.
If mixture feels too wet, add a little more flour.
Cook
Option 1: Pan Cook
Heat a skillet with a little olive or avocado oil.
Cook patties 4–5 minutes per side until golden.
Option 2: Bake
Place on parchment-lined baking sheet.
Bake at 375°F for 20–25 minutes, flipping halfway through.
Serving Ideas
Serve over greens
Add avocado or tahini sauce
Pair with a fresh salad
Use like a veggie burger patty
