Rating: 4.5 stars
57 Ratings
  • 5 star values: 41
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

These butternut squash cakes are a nice, very easy, winter dish.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

250 calories; protein 5.9g; carbohydrates 20.6g; fat 17g; cholesterol 52.8mg; sodium 251.4mg. Full Nutrition
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