“Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 250 cal
- 13%
- Fat
- 17 g
- 26%
- Carbs
- 20.6 g
- 7%
Based on a 2,000 calorie diet
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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."
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