"Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish." — Chef John
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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!
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 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!
This was easy and delicious! I had only regular flour, but changed nothing else. Fantastic!
* 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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