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My review
Butternut Squash Cakes
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
50 m servings 250 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
- Top with sour cream and pumpkin seeds before serving. Watch Now
Nutrition Facts
Per Serving: 250 calories; 17 g fat; 20.6 g carbohydrates; 5.9 g protein; 53 mg cholesterol; 251 mg sodium. Full nutrition
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Reviews
Read all reviews 4047 Ratings
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Most helpful positive review
12/8/2011
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...
Most helpful critical review
6/17/2015
I'm still making them-It's taken me 90 minutes total so far. I had to leave the house and when I come back I will put them in the oven. I don't get how these would take 50 minutes total. Anyway,...
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12/8/2011
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...
3/15/2013
I just used regular flour and these turned out great. Everyone enjoyed them. Great way to get another veggie into a meal
8/12/2012
What to do with the butternut squash sitting on the counter. Not sure why I bought it in the first place. Soup, nah. The husband likes potato pancakes, maybe I can get away with this. I grated t...
3/6/2012
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!
12/8/2012
this was great... definitely glad i put the squash into a colander and pressed all the extra liquid out!. I also added a glove of minced garlic, a tbsp of lemon juice and a grated carrot... N...
1/16/2012
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.
1/11/2012
Good taste, although I like things spicier! I served these with hot pepper sauce! This needed 2 medium eggs to moisten up the mixture since I didn't have a large one. I omitted the oil, and u...
11/6/2012
This was a great addition replacing the starch from our plate. I did substitute some ingredients, Chili powder (1 TBSP)for the curry, Coconut flour for the corn, and I needed two eggs for the b...
11/6/2012
This was delicious! I added potatoes because I had a very small squash, and I used blue corn flour (atole), which I had fresh from the CSA. This was just the right balance of sweet and savory, a...