Acorn Squash Veggie Burgers

I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation.  Well actually, they were created by my husband, Marcus.  Sometimes you have an idea for an awesome recipe and it doesn’t turn out as expected.  However, sometimes you can turn that into another delicious recipe instead.  That is exactly what happened in the case of these acorn squash veggie burgers.  We roasted the squash a little too long and it could not be chopped into cubes.  So we decided to puree it and make these veggie burgers instead.  One can never have too many veggie burger recipes right?

Acorn Squash Veggie Burgers - My Whole Food Life

These veggie burgers were great on their own with a side of veggies.   They should also work well if they are eaten with a bun.  I am just not a huge bread person, so I usually skip it.  One of my favorite sides to eat with this is my maple glazed Brussel sprouts or my simple roasted broccoli.  If you didn’t want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin.

Acorn Squash Veggie Burgers

Acorn Squash Veggie Burgers

Prep Time 5 min Cook Time 1 hr, 30 Serves 15 burgers     adjust servings

A healthy veggie burger recipe you will love!



  1. Preheat oven to 350.
  2. Cut squash in half and remove the seeds. Brush the squash with oil and place face down on a lined baking sheet .
  3. Bake for about 45 minutes. You can tell it's done when you can easily press a fork through the flesh.
  4. Remove from oven.
  5. Remove skin.
  6. Put squash in a colander for 20 minutes, with a bowl underneath, to let excess water drip off as it cools.
  7. After the squash is mostly cooled, mix all ingredients in a dry bowl.
  8. Form into patties about a quarter cup at a time, place on a baking sheet , and put in oven to bake for 30-35 minutes. Flip them halfway through.
  9. Remove and serve.


Recipe Notes

These burgers should last a week in the fridge. You can also freeze them for longer storage. Enjoy!

Butternut Squash Veggie Burgers - My Whole Food Life P

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42 thoughts to “Acorn Squash Veggie Burgers”

      1. Do u know if u can substitute the gluten free flour and use almond meal? I have that right now and I know you can use it for baking, breading, etc.
          1. Thanks. I'm thinking of making this tonight and was wondering if I could get away with not going to the store. :) can't wait to try them
      1. Great, can't wait to try it! Btw he doesn't like oatmeal bc of the texture too but has been eating your steel cut overnight oats as a "smoothie" - I just add some extra milk in the morning so it gets through the straw! He loves chia seeds too now, thanks! :)
  1. Yum, we have acorn squash in the garden - I have used everything (I thought) for veggie burgers - never thought about acorn squash. I will for sure try this, thanks!
  2. Can't wait to try these! I have been eating every imaginable squash I can get my hands on, including the acorn. I love a good crunch, and I'm kind of a dipper, I have to admit. What do you recommend as an accompaniment/condiment? This is definitely a pinner and I want to follow your page, too.
  3. Any idea how many cups 1 acorn squash would equal? I have a bunch of already cooked squash I want to use and not sure how much I should actually use. Thanks! :)
    1. I'm not sure. If I had to guess, I would say 2 cups? Honestly, you could probably eyeball it. This recipe does not have to be exact. :)
  4. Just came across this recipe today and I had to make it. These are SO good! I used cooked brown rice instead of the nuts, since my son can't eat them, and they came out great. Thank you!

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