Vegan Acorn Squash Burgers With Cranberries and Pecans

Roasted acorn squash, caramelized onion, oats, pecans and dried cranberries come together in these fall veggie burgers. Much of the time is hands-off while the squash bakes and drains.

Makes 6 burgers · 2 hours 20 minutes

Ingredients

• 1 acorn squash
• Salt and freshly ground pepper
• Extra-virgin olive oil
• 1 sweet onion, thinly sliced
• ¾ cup toasted pecans, chopped
• 1½ cups rolled oats
• ¾ cup dried cranberries
• 1 tablespoon ground flaxseed
• 3 tablespoons warm water
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme

Instructions

1. Heat the oven to 425°F. Halve the squash lengthwise and scoop out the seeds. Rub or spray the insides with oil and season lightly with salt and pepper.
2. Place the halves cut side down on a parchment-lined rimmed baking sheet and bake 25 to 35 minutes, until a fork slides easily through the skin.
3. Let the squash cool a bit, then scoop the flesh into a fine-mesh strainer. Press gently to push out excess liquid and let it drain for 30 minutes. Lower the oven to 350°F.
4. Stir the flaxseed and warm water together in a small bowl and let sit 5 minutes to thicken.
5. Meanwhile, heat 3 tablespoons olive oil in a skillet over medium heat. Cook the onion, stirring often, until deep golden and caramelized, 20 to 25 minutes. Season with salt and pepper.
6. In a large bowl, mix the drained squash, onion, flax mixture, pecans, oats, cranberries, parsley and thyme.
7. Scoop ⅓-cup portions onto a parchment-lined baking sheet and shape into patties. Bake 20 minutes, flip and bake 15 to 20 minutes more, until firm and lightly browned.

Adapted from Bailey Rae and Tara Parker-Pope, NYT Cooking.