Butternut Squash Cakes Recipe - Allrecipes.com
Butternut Squash Cakes Recipe
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Butternut Squash Cakes
See how to make light and crispy squash cakes. See more
  • READY IN 50 mins

Butternut Squash Cakes

Recipe by  

"Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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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Reviews More Reviews

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.

 
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.

 
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."

 
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!

 
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!

 
Mar 15, 2013

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

 
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.

 
Dec 08, 2012

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.

 

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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.

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