BUTTERNUT SQUASH CAKES
Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 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, Sodium 251.4 mg, Sugar 2.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yogeta Balbadar
[email protected]I'm not sure what I did wrong, but my cakes turned out dry and crumbly. I'm disappointed because I was really looking forward to trying them.
Maria Shaw
[email protected]These cakes were a great way to use up some leftover butternut squash. They were easy to make and they tasted great.
Sacred Delgado
[email protected]I've never had butternut squash cakes before, but I'm definitely a fan now. These were so moist and flavorful.
Dedi Del
[email protected]These cakes were a bit too sweet for my taste, but otherwise they were good.
Rajkumar Bk
[email protected]I'm not a big fan of butternut squash, but I thought these cakes were pretty good. The sweetness of the squash was balanced out by the spices.
Ammar Hossny
[email protected]These cakes were easy to make, and they turned out perfectly. I loved the hint of cinnamon and nutmeg.
Haroon Durrani
[email protected]I made these cakes for a brunch party, and they were a big hit. Everyone loved the unique flavor and the crispy texture.
Khyzerkhan 95
[email protected]These cakes were a disaster! They fell apart when I tried to flip them, and they tasted bland.
Maraitza Maravilla
[email protected]I thought these cakes were just okay. The texture was a bit too dense for my taste.
Jesse Alvarez
[email protected]These cakes were delicious! The butternut squash flavor was subtle, and the spices added a nice touch of warmth.
Mahar Sarfraz
[email protected]I've made these cakes several times now, and they're always a crowd-pleaser. They're so easy to make, and they're a great way to use up leftover butternut squash.
Omale Gracegolden
[email protected]These butternut squash cakes were a hit! They were crispy on the outside and tender on the inside, and the flavor was amazing. I loved the combination of sweet and savory.