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Roasted Butternut Squash and Red Lentil Burgers | www.feedmegreens.com

Roasted Butternut Squash and Red Lentil Burgers

These sweet and spicy burgers are amazing with feta and cilantro sauce, but would be great with pesto or even just tomato and greens.  Bonus: they're packed with protein, vitamin A, fiber, and healthy carbs.
Course dinner, lunch, Main Course
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 burgers
Author ewankewellness


  • 1 cup dried red lentils (rinsed and drained)
  • 6 cups butternut squash, cubed (buy it pre-cut to save time)
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 large carrots, grated
  • 3 green onions, sliced thin (white and light green portions only)
  • 2 tbsp chili garlic sauce (or sub sriracha)
  • 1 cup uncooked brown rice (you will need 2 cups cooked, so you'll have extra)
  • 1 tsp salt


  1. Preheat the oven to 400 degrees.  Toss the cubed butternut squash with 1 1/2 tbsp olive oil, spread on a baking sheet and roast for 40 minutes, stirring halfway through.

  2. Meanwhile, cook the brown rice and red lentils according to the package instructions:

    - For the red lentils, I boil 4 cups water, add the 1 cup dried lentils, reduce heat and simmer partially covered for 20 minutes. Once done, drain and set aside.

    - For the brown rice, I add 1/4 tsp salt and 2 tbsp. grass fed butter to the pot.

  3. Once the lentils are cooked and have drained, heat 1 1/2 tbsp olive oil in a saucepan over medium heat. Add the onion and saute for about 5 minutes. Add the garlic and stir for one minute. Add the cooked red lentils (should be about 2 cups worth) and cook, stirring, for a minute or two until the liquid is absorbed.  Turn off the heat.

  4. When the squash is done cooking, smash with the back of a fork (until just barely chunky) and stir in to the lentil and onion mixture. Add the sliced green onion, grated carrot, 2 cups of the cooked brown rice (you will have extra rice), chili garlic sauce, and ½ tsp salt (or more to taste).

  5. There are two options for cooking:

    Form into patties and bake at 425 for 40 minutes, flipping carefully after 25 (gently re-shaping as needed). 

    OR, heat some oil in a skillet over medium/medium low, and cook on 4 minutes each side (or until done to your liking).  Be careful to not heat the skillet too high or the burgers will be overdone on the outside and underdone inside.  It's a little harder to flip them in the skillet also, but they taste just as good!