Turkey Patties With Butternut Squash Recipes

TURKEY BURGERS WITH BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 450˚ F. Trim, peel and halve the butternut squash. Scoop out and discard the seeds. Cut the squash into 1/4-inch-thick matchsticks. Coat a rimmed baking sheet with cooking spray. Arrange the squash in an even layer on the baking sheet and coat with cooking spray. Bake until the squash fries are golden and crisp, about 25 minutes. Sprinkle with salt.
• Meanwhile, combine the turkey, spinach, scallions, garlic and 1 teaspoon each salt and pepper in a large bowl; mix well. Form into four 4-inch-wide patties. Heat a large skillet over medium-high heat and lightly coat with cooking spray. Add the patties to the skillet and cook until browned and cooked through, about 4 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking.
• Spread the mustard and jam on both halves of the buns. Serve the burgers on the buns and top with lettuce. Serve with the squash fries.

TURKEY PATTIES WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Mix turkey, bread crumbs, egg substitute, pepper and nutmeg.
• Form into 12 patties about 1/4 inch thick.
• Spray shallow stove-top safe baking dish with cooking spray. Place patties in dish. Pour in chicken broth. Cover with foil. Bring to boil on top of stove, then put in oven. Braise 15 minutes.
• Remove turkey from broth and drain on paper towels. Sprinkle with paprika.
• Strain liquids into a 2-cup measure, adding water to measure two cups, if necessary. Set aside.
• Cut squash into 12 1/4-inch rings. Remove rind and take seeds out of center if needed.
• Spray shallow baking dish. Lay squash rings in bottom. Brush with maple syrup, sprinkle with salt and pepper and ginger. Spray with cooking spray. Place in oven and bake 20-25 minutes, until tender.
• Place a turky patty on each squash ring. Bake 10 minutes until turkey is heated through.
• Serve with sauce.
• TO MAKE SAUCE: Spray a saucepan with cooking spray. Add onion and saute over medium heat until limp. Add garlic and cook 1-2 minutes, stirring. Pour in reserved cooking liquid and bring to a boil. Simmer 5 minutes.
• Beat flour into sour cream in a bowl. Remove pan from heat and beat sour cream vigorously into liquid with wire whisk. Return to heat and cook, stirring, until thickened. Stir in pepper and parsley.