Butternut Squash Cakes

Butternut Squash Cakes

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Chef John 23747

"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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 38 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,...

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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

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...

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!

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.

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...

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...

While peeling and later grating this squash, I was thinking it wasn't worth the trouble, but the rest of the recipe is super easy, and the result was delicious. I will definitely make again. F...

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