Veggie burger with squash fries
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Look for crinkle-cut butternut squash in the produce section, near the other precut vegetables.
Ingredients
Cooking spray
4 spray(s)
Uncooked butternut squash
2 cup(s), cubed, or crinkle-cut shape preferred
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Vegetarian burger patty
1 patty/patties
Dijon mustard
½ Tbsp
Reduced calorie hamburger bun
1 bun(s)
Hamburger pickle chips
4 chip(s)
Tomato
2 slice(s)
Romaine lettuce
¼ cup(s), shredded
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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