Veggie burger with squash fries
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Once you’ve tried butternut squash fries, you’re bound to be hooked. They’re a little sweet, nutty, and earthy all at once. Look for crinkle-cut butternut in the produce section, near the other precut vegetables. Depending on what type of burger you have, you might be able to cook it on the pan with the fries.
Ingredients
Cooking spray
4 spray(s)
Butternut squash
2 cup(s), crinkle-cut shape
Kosher salt
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Unprepared vegetable or soy burger
3 oz, frozen
Dijon mustard
½ tbsp(s)
Light hamburger bun
1 bun(s)
Hamburger pickle chips
4 chip(s)
Tomato
2 slice(s)
Romaine lettuce
¼ cup(s)
Instructions
1
Preheat the oven to 450°F. Line a sheet pan with foil and coat the foil with cooking spray (or use a silicone mat). Arrange the squash on the pan and lightly coat with cooking spray; sprinkle with salt and pepper. Bake until browned and crisp around the edges, 15 to 18 minutes, turning halfway through.
2
Meanwhile, cook the burger according to the package directions. Spread the mustard evenly over both sides of the hamburger bun. On the bottom half of the bun, layer the pickle chips, cooked veggie burger, tomato, lettuce, and top half of the bun. Serve with the butternut fries.
3
Serving size: 1 burger and about 1 ⅓ cups fries
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