Butternut Squash Cakes recipe

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Ingredients

1 tablespoon olive oil
¼ cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 large egg, beaten
¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®)
3 tablespoons corn flour (such as Bob's Red Mill®)
2 tablespoons olive oil
¼ cup sour cream for garnish
2 tablespoons pumpkin seeds for garnish

Nutrition Info

250.3 calories
carbohydrate: 20.6 g
cholesterol: 52.8 mg
fat: 17 g
fiber: 3.6 g
protein: 5.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 251.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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