Squash-Sunflower Sliders

Ingredienti

½ C quinoa, rinsed

3/4 C water

8 ounces butternut squash (about 1/4 of 1 medium squash), seeded, peeled, and cubed in 1- to 2-inch pieces

1 T olive oil

2 medium shallots (or 1 leek, or 1 medium onion) diced

½ t kosher salt, plus an additional pinch

1 C toasted sunflower seeds

1 T cornstarch, potato starch, or arrowroot

Istruzioni

Add the quinoa to a saucepan, along with 1 cup water, and arrange the squash pieces on top. Place over medium-high heat, and when the water begins bubbling, cover the pan and reduce the heat to low. Cook until the quinoa has absorbed the liquid and its germ is exposed, and the squash is tender, 20 to 25 minutes.

Place a skilet over medium heat and add the olive oll. Once warmed, add the shallots and a pinch of salt, and cook until softened, 6 to 8 minutes. Scrape them into the food processor bowl along with the sunflower seeds. Add the water. Pulse the mixture just until it begins to cohere.

Pick out the squash pieces from the quinoa and add them to the food processor along with the ½ t sait and cornstarch and continue pulsing. integrating the squash with the seed mixture, scraping down the sides a few times. Last, add the cooked quinoa and pulse until combined.

Shape the mixture into patties about 1 1/2 inches wide and ½ inch thick. Warm a thin firm of olive oll in a skillet over medium heat. Working in batches, cook the sliders on each side for 3 to 4 minutes, until lightly browned and warmed through. Add more oil to the pan as needed

Serve warm or at room temperature In an airtight container in the reftigerator, they'l keep for up to 3 days.