Butternut Squash Cakes Recipe

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Dec 08, 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 butternut so I can have this all year round.

—johnsonmdj

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Jan 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.

—bev

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23 Ratings

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Mar 06, 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!

—Jenn

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Jan 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 used a light coating of vegetable spray when cooking the onions as well as frying the cakes. I'll be making these again!

—sueb

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Nov 06, 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 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.

—ann

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Aug 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 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."

—perla

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Nov 06, 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, and it was very easy to put together--a definite keeper!

—KymInNM

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Dec 07, 2012

This was easy and delicious! I had only regular flour, but changed nothing else. Fantastic!

—Jan

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Nutrition

Calories
250 kcal
13%

Carbohydrates
20.6 g
7%

Cholesterol
59 mg
20%

Fat
17 g
26%

Fiber
3.6 g
14%

Protein
5.9 g
12%

Sodium
251 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butternut Squash Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 250
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 4.1g 20 %
Cholesterol 59mg 20 %
Sodium 251mg 10 %
** Potassium 357mg 10 %
Total Carbohydrates 20.6g 7 %
Dietary Fiber 3.6g 14 %
Protein 5.9g 12 %
** Sugars 2.2g
** Vitamin A 153 %
** Vitamin C 26 %
** Calcium 8 %
** Iron 45 %
** Thiamin 10 %
** Niacin 16 %
** Vitamin B6 10 %
** Magnesium 21 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.