Quinoa, Kale, and Butternut Squash Patties
[Vegan, Gluten-Free]

For the Patties:

• 1 cup quinoa, cooked in water
• 1 small butternut squash (baked in the oven for 1 hour, flesh spooned out and mashed)
• 1 shallot, cubed
• 2 handfuls of kale and spinach, thinly sliced
• 4-5 tablespoons gluten-free all-purpose flour
• 3 tablespoons chia seeds
• 1 teaspoon pumpkin spice
• 2 garlic cloves
• 1/2 teaspoon turmeric
• Salt and pepper, to taste

For the Herby Cream Sauce:

• 1/4 cup cashews, soaked in water overnight
• 1/4 cup vegan creme fraiche
• 3 tablespoons nutritional yeast
• 1 teaspoon tahini
• 1/4 teaspoon paprika powder
• Fresh basil and thyme leaves
• Squeeze of a lime
• Salt and pepper, to taste
• Water