Butternut Squash Burgers

Butternut Squash Burgers | ourfourforks.com

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.


Butternut Squash Burgers | ourfourforks.comWHY 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. //


Butternut Squash Burgers | ourfourforks.com

Butternut Squash Burgers
Prep time
Cook time
Total time
Butternut squash burgers are a fall flavored gluten free and vegan veggie burger. Topped with sautéed leeks and apple butter, seasoned with thyme and sage.
Serves: 8 burgers
  • ½ cup quinoa
  • 2 cups butternut squash, cubed
  • 1 cup water
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 1 apple, peeled, cored and grated (water squeezed out)
  • 2 garlic cloves, minced
  • ¾ cup raw walnuts, finely chopped
  • ½ teaspoon thyme, chopped
  • ½ teaspoon sage, chopped
  • ½ teaspoon ground black pepper
  • 1 tablespoon gluten free soy sauce (I like this brand)
  • 1 cup oats, ground into a coarse flour
  • 2 tablespoons tomato paste
  • 2 teaspoons mustard
  • 1 leek, thinly sliced
  • 1 tablespoon olive oil
  • salt to taste
  • 8 burger buns
  • apple butter, optional
  • cheddar cheese, optional
  1. Preheat the oven to 375 degrees.
  2. Rinse the quinoa in a fine strainer and combine with the water and cubed butternut squash in a sauce pan. Add ¼ tsp of the salt. Cover and bring to a boil, then reduce heat and let simmer until the quinoa is soft and the butternut squash is tender, about 20 minutes.
  3. While the quinoa and butternut squash cook, heat the olive oil in a skillet over medium heat. Add the onions, the rest of the salt, and cook until the onions are soft, about 5 minutes.
  4. Stir in the apple and garlic, cover, and cook for another 3 minutes. Add the walnuts, thyme, sage, black pepper, and soy sauce and cook for 7-8 minutes stirring occasionally. Transfer to a bowl and set aside.
  5. When the butternut squash and quinoa are finished, mash them in the saucepan and then add to the bowl with the vegetables.
  6. Mix in the tomato paste, mustard and ground oats and refrigerate until cool enough to handle. Season with salt and pepper, then shape the mixture into burgers, about ½ cup each. Wet hands help.
  7. Place on a lightly oiled baking sheet and bake until firm and golden, about 45 minutes, flipping halfway through. Add cheese during the last 5 minutes of cooking, if using.
  8. Sauté the leek in the olive oil over medium heat until soft and slightly browned. Top leeks onto burgers and spread bun with apple butter, if using.




  1. says

    these look so tasty. i love the blend of walnuts + apple + quinoa with the butternut squash. and those toppings!

    (note: in the recipe instructions, it looks like you wrote ‘sweet potato’ instead of butternut squash a few times. just wanted to let you know!)

  2. says

    This looks amazing!! Just a note, it’s not actually gluten-free because of the soy sauce, but can be easily made gluten-free by using GF tamari sauce instead. 😉

    • says

      Thanks Amy! Soy sauce is traditionally gluten free – and I only buy the San-J GF tamari soy sauce, so I forget most soy sauce is actually made with wheat. Thanks for pointing this out – I made a note in the recipe.

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