Photo of Butternut hamburger buns by WW

Butternut hamburger buns

Points® value
Total Time
25 min
10 min
15 min
At its heart, this is a veggie version of two-ingredient dough—made from nothing more than butternut squash and self-rising flour. We embellish it with a little egg wash and sesame seeds for a prettier appearance and richer flavour.


Self-rising flour

1 cup(s)

Frozen winter butternut squash

4½ oz, puree, thawed (9 tbsp)

Raw egg

1 large, lightly beaten

Sesame seeds

¼ tsp(s)

Cooking spray

4 spray(s)


  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a medium bowl, combine flour and squash; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it’s too sticky to knead, add more flour, 1 tablespoon at a time, until no longer sticky.
  3. Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a ball. Place balls on prepared pan and flatten each to a 3½-inch circle. Brush evenly with egg and sprinkle with sesame seeds; discard remaining egg.
  4. Bake at 375°F until lightly browned on bottom, about 15 minutes. Lightly spray tops of buns with cooking spray, if desired. Slice buns in half horizontally with a serrated knife.
  5. Serving size: 1 bun


To make measuring the 9 tablespoons of butternut a little easier, instead of scooping 9 spoonfuls, simply measure out ½ cup (which is 8 tablespoons) in dry measuring cup and add 1 tablespoon of squash to that. Give the buns a little sheen with a quick spritz of cooking spray, if desired.