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Nut and butternut squash rissoles - vegetarian recipe

Updated on June 15, 2013
Imogen French profile image

Imogen is from West Dorset, in the UK. She works in publishing and writes mainly about the environment, gardening, and vegetarian food.

Nut and butternut squash rissole
Nut and butternut squash rissole | Source
4.3 stars from 6 ratings of Nut and butternut squash rissoles

Nut and butternut squash rissoles provide a tasty, crunchy and nutritious vegetarian main course. They are inexpensive to make, and full of good healthy natural ingredients. The simple recipe below will guide you through making them from scratch.

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 4 large rissoles


  • 3 oz (150 g) chopped mixed nuts
  • 3 oz (150 g) butternut squash, (peeled and deseeded)
  • 1 small red onion
  • 1 clove garlic
  • 1 tomato
  • 1 slice brown bread, (dry or stale bread is best - for making breadcrumbs)
  • 1 egg
  • A handful of fresh herbs, such as sage and thyme
  • Seasoning, salt and pepper
  • 1-2 tablespoons cooking oil, for shallow frying
  1. Finely chop the peeled and deseeded butternut squash. Chop the red onion, garlic, and the fresh herbs, and fry all together in a little of the cooking oil in a shallow frying pan. Cook gently until the onions and squash are cooked through, the pieces of squash should be soft when pierced with a sharp knife.
  2. Break up the bread into pieces and use the chopping setting in a food processor to grind it into coarse breadcrumbs. Leave these in the food processor bowl, then add the chopped nuts and the cooked onion and squash mixture.
  3. Take the skin off of the tomato, chop into quarters, and add this along with the egg to the ingredients. Whizz it all up together in the food processor for a few seconds, until it is all evenly mixed and there are no large lumps of anything left. These last two wet ingredients will bind the whole mixture together.
  4. Take a handful of the mixture and pat into rissole shapes, of about 1 cm or 1/2 inch in thickness, ready for frying. This quantity can be divided into four to make four good sized rissoles, which will each serve one person.
  5. Gently fry the rissoles over a low heat until golden brown on each side. Remove from the pan as soon as they are done and serve.

Serving suggestions

They are perfect served with a side salad and new potatoes, can be used in place of meat with a roast dinner, or try them in a bread roll with lettuce and mayo for a healthy veggie burger.

Serving suggestion: nut and butternut squash rissole served with a fresh crunchy side salad and buttered new potatoes
Serving suggestion: nut and butternut squash rissole served with a fresh crunchy side salad and buttered new potatoes | Source


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    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      4 years ago from New Delhi, India

      This sounds really delicious and I love vegetarian recipes!

      Looks crisp and a perfect evening snack! Thanks for sharing!

    • Lizam1 profile image


      5 years ago from Scotland

      This is a lovely recipe - I was looking for a new something to make for dinner. Thanks for sharing. I really like your hubs.

    • Shiley profile image

      Karen Shiley 

      5 years ago from Washington

      Oh my gosh this looks so good! I will definitely be trying this recipe!

    • RTalloni profile image


      5 years ago from the short journey

      This looks wonderful and seems like a quick, easy dish to serve up. Thanks!

    • CelebrateUSA profile image

      Ken Kline 

      5 years ago from Chicago, Illinois

      I almost purchased squash at Walmart Saturday night. Now, I have a specific reason! Thank you! Beautiful presentation and great treat with salad and the new potatoes - yummy!

    • MsDora profile image

      Dora Weithers 

      5 years ago from The Caribbean

      Interesting recipe. I love butternut squash, so this is alternative use I could take advantage of Thank you very much.

    • prasetio30 profile image


      5 years ago from malang-indonesia

      Delicious and healthy as well. I love the recipe and I can't wait to show it to my mom. Thanks for sharing with us. Voted up :-)


    • Imogen French profile imageAUTHOR

      Imogen French 

      5 years ago from Southwest England

      Hi Eddy and Ruchira - hope you enjoy trying the recipe, thanks for your comments :)

    • Ruchira profile image


      5 years ago from United States

      Looks interesting and yet delicious.

      Gotta try it out..thanks :)

    • Eiddwen profile image


      5 years ago from Wales

      Mmm another great hub from you and here's to so many more us both to share on here.



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