Butternut Squash Cakes

22 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef John
Recipe by  Chef John

“Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
  2. Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
  4. Top with sour cream and pumpkin seeds before serving.

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Reviews (22)

Rate This Recipe
johnsonmdj
12

johnsonmdj

I made this and loved it! Can't wait to try it on my picky husband! I tried different toppings, butter, yogurt, honey...but sour cream was definitely the best! I plan to grate and freeze lots of butternut so I can have this all year round.

bev
6

bev

Great! we had the sour cream for the garnish, but everyone ate them down and went back for more without ever touching it. Definitely being added as a family favorite.

Jenn
5

Jenn

My husband and I loved this recipe. Next time we'll add a little more pepper and curry. I didn't have corn flour so used coconut flour instead. Very good!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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