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
Add:
- 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