Butternut Squash Cakes17 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.” - by Chef John
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Top with sour cream and pumpkin seeds before serving.
Amount Per Serving (4 total)
- 250 cal
- 17 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 butte..." See morernut so I can have this all year round."
"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...." See more"
Butternut Squash Casserole
Perfect Butternut Squash Muffins
Just swipe to see more like this.