Butternut Squash and Couscous Patties
- Total Time: 35 mins
- Yield: 12 patties 1x
Description
Indian spices and smoky char marks offset the sweetest of the squash in these fun party appetizers.
Ingredients
- Peeled and Cubed Butternut Squash-1 lb (450 g)
- Couscous-1/2 cup (120 ml)
- Water-1 cup (240 ml)
- Fresh Ginger crushed-1 tbsp
- Ground Cumin-1 tbsp
- Ground Coriander-1 tbsp
- Garam Masala-1 tbsp
- Fresh Coriander chopped-1 cup (240 ml)
- Salt- to taste
- Oil- to pan fry
- Chat Masala-to sprinkle
Instructions
- Boil the cubed Butternut Squash in some water for about 10-15 until all cooked. Mash it and keep aside.
- Bring a cup of water to a boil and add the couscous. Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
- Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
- Add salt.
- Take a small portion in your hands to make round disks.
- Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
- Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
- Arrange in a tray along with some salad. Sprinkle chat masala all over. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 2 patties
- Calories: 110
If You Liked This Recipe, You’ll Love These
- Tikka Masala Spiced Chickpeas and Cauliflower
- Quick Chicken Curry
- How to Make Indian Curry Paste
- Spicy Honey Glazed Skillet Shrimp
Frequently Asked Questions
What is chat masala and why is it added at the end rather than during cooking?
Chat masala is a tangy, savory Indian spice blend — typically containing dried mango powder (amchur), cumin, and black salt — that is used as a finishing sprinkle rather than a cooking spice because heat dulls its bright, sour notes. The recipe calls for sprinkling it over the finished patties just before serving to add a sharp contrast to the mildly spiced squash and couscous base.
Why is only 1 cup of cooked couscous mixed into the squash rather than the full half cup of dry couscous?
The recipe cooks 1/2 cup dry couscous in 1 cup water, which roughly doubles in volume. Only 1 cup of the cooked couscous is mixed into 1 lb of mashed squash — using the full batch would make the mixture too starchy and dry to form into cohesive round disks. 
How do I keep the patties from falling apart in the pan?
The recipe instructs you to keep the heat on medium and let each side develop a golden color before flipping — flipping too early, before a crust has formed, is the most common reason patties break. Use a non-stick pan with 2 tbsp of oil swirled to coat the surface evenly, and resist the urge to move the patties until they release cleanly.
