This savory and sweet burger has ingredients so good that nothing goes to waste. Extra squash puree can be used for your next meal as a side dish or pasta sauce.
Dietitian’s Tip: Pair this hearty meal with a light green salad mixed with dried or fresh fruit and nuts, and dress with a ratio of 3 parts oil to one part vinegar.
1 acorn squash
Kosher salt and freshly cracked black pepper, to taste
1 teaspoon nutmeg
2 pounds reduced-fat ground pork (4% fat)
2 tablespoons apple butter (or applesauce)
½ tablespoon chopped fresh sage
½ tablespoon + 1 teaspoon chopped fresh thyme
2 teaspoons ancho chili powder or 1 smoked chipotle pepper (optional in squash puree)
½ cup low-fat or fat-free dairy milk
6 whole grain English muffins, toasted
2 cups fresh arugula
6 slices smoked gouda (or cheddar)
Preheat the oven to 400 degrees.
Halve and seed the squash and cut into large chunks. Season with salt, pepper, and nutmeg, and roast on a cookie sheet for 30 minutes, or until a fork comes out clean.
In a mixing bowl combine the pork, apple butter, sage and ½ tablespoon of thyme, and season with salt and pepper. Mix together and form into 6 equal patties.
Once the squash has cooled enough to touch, spoon the meat from the skin into the bowl of a food processor.
Blend together the squash, milk, 1 teaspoon of thyme and an optional spice until smooth.
Cook the burgers over a hot grill to desired doneness, flipping only once.
Assemble the burgers: layer the arugula onto the bottom of the English muffins, place the burger on top, and, add the cheese slices, and finish with a generous spread of the squash puree.
Serve right away and enjoy.
Per serving: 470 Calories, 16 g total fat, 7 g saturated fat, 120 mg cholesterol, 590 mg sodium, 39 g carbohydrates, 6 g fiber, 46 g protein, 450 mg calcium
Recipe courtesy of: National Dairy Council