A great way to use up leftover cooked squash that doesn’t involve chucking it into a salad.

A paleo, grain free, low carb burger bun
As the bulk of the bun is made up of squash and coconut flour it’s much lower in carbs than the traditional version, although I do highly recommend pairing a good fat e.g. avocado or a sauce with the bun and burger as coconut flour (especially the de-fatted kind which I used) can be a little dry, but no less delicious!

Red onion, paprika & turkey burger in a squash bun
-1 large egg
-1 Tbspn oil (important for moisture)
-1 tspn water
-1/4 tspn baking soda
-2 and ½ Tbspn coconut flour (you could also use almond flour)**
Optional: pepper and spices of your choice, I like smoked paprika
**I used a version that had most of the fat removed as this makes recipes lighter/less dense
-Once set, remove and slice the bun in half then fill it with your burger and fillings of choice

Make a big batch so you can freeze some for another day