Recipe by 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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grated butternut squash, packed
freshly ground black pepper
garbanzo-fava bean flour (such as Bob's Red Mill®)
corn flour (such as Bob's Red Mill®)
sour cream for garnish
pumpkin seeds for garnish
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 butternut so I can have this all year round.
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.
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!
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 used a light coating of vegetable spray when cooking the onions as well as frying the cakes. I'll be making these again!
I just used regular flour and these turned out great. Everyone enjoyed them. Great way to get another veggie into a meal
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 batter to stick. Very tasty, everyone at the table liked it and requests it again. Will be great for breakfast too! My son said it was like hash-browns. Thanks - would never have thought to do this with squash.
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 the onion in the bowl with the rest of the ingredients (lazy me), doubled the spice, and added a splash of mustard oil. The texture was smoother than latkes, and the taste of course was Indian appetizer. I served it with yogurt and lime pickle. Initially he was reserved in his praise, probably due to the dreaded squash ingredient. After a few bites he was a convert. Final ruling: "That's a winner."
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... Next time, I may add a lil turmeric and coriander... but I'll definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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