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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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50 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Top with sour cream and pumpkin seeds before serving.

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Read all reviews 36
  1. 42 Ratings

Most helpful positive review

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

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,...

Most helpful
Most positive
Least positive

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...

I just used regular flour and these turned out great. Everyone enjoyed them. Great way to get another veggie into a meal

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!

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...

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...

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.

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...

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...

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...