These cakes made from butternut squash make a tasty and simple winter treat.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ¼ cup diced onion
- 2 cups grated butternut squash, packed
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 large egg, beaten
- ¼ cup garbanzo-fava bean flour (such as Bob’s Red Mill®)
- 3 tablespoons corn flour (such as Bob’s Red Mill®)
- 2 tablespoons olive oil
- ¼ cup sour cream for garnish (Optional)
- 2 tablespoons pumpkin seeds for garnish (Optional)
Instructions
- 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.
- 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.
- 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.
- Top with sour cream and pumpkin seeds before serving.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 251 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and awesome way to make any winter squash. I used a mix of Delicata and Butternut, but really you could use any mix you have.
Came out great! I followed others tips and doubled the curry powder and used white flour and corn meal (that’s what I had on hand).
It is good! A nice change of what to do with butternut squash. If you don’t like curry though, maybe halve the amount bc it is a little strong.
This is wonderful. I just used almond flour because we are avoiding all grains.
Used organic white flour and they turned out delicious! Will definitely be making this recipe again.
I won’t be making this again. The flavours just aren’t there and the texture isn’t palatable. The kids wouldn’t eat it…. even the one who loves curry and eats anything. Husband like it ok, I ate it because I didn’t want to waste food.
Perfect autumnal appetizer or side dish! I followed the recipe exactly- except that I fried my cakes in coconut oil for some sweetness, and it was delicious.
I cut back on both flours and forgot the egg and this was still delicious! Curry goes really nicely with the squash.
I loved this recipe. I used acorn squash fresh out of the garden. Instead of onion I used minced garlic that I sautéed until it was brown and added a little white wine and cooked till it reduced by half. Let is cool before adding to mixture. Used regular flour. When I cooked them I used 1/2 butter and 1/2 olive oil each time I prepared the skillet. These were delicious!!!!!
Four stars only because this is a very labor intensive recipe. But the seasoning is very good, and I’ll make them again – when I have time!
Tons of grated butternut squash left over. While I did freeze it as he suggested, it would have been more useful in chunk form.
Easy and delicious. Hardest part was grating the squash, which wasn’t very hard. Followed the recipe almost exactly, except I used gluten-free all-purpose flour. Turned out great. My son, not a huge fan of squash, gave his approval.
I loved another great use for BNS and gluten free at that! I thought it needed more flavor to offset the bitter. I did not serve it with sour cream or honey (which may have addressed this.) Easy and fast.
Grating the butternut squash took a VERY long time. Will try cubing and blending the ingredients together next time. MIL had a large butternut squash crop, so this recipe was a welcome addition to the typical squash recipe. Served with sour cream, pesto, and roasted butternut squash seeds tossed in ginger.
I will make this again! I used regular flour and corn meal as that is what I had on hand. I warmed the squash in the oven before cutting as that is so much easier. I used a vegetable peeler to ‘grate’ it, so it isn’t as fine a grating as the recipe calls for, but it doesn’t affect the patty making or the taste. Probably heating the squash ahead of time (30-40 min.) took care of the extra liquid that was mentioned by some reviewers. It was easy to form, and I fried the patties in coconut oil. I tried both the plain yogurt and the sour cream as a garnish and cooked the squash seeds to put on top. Both garnishes are good, but since the yogurt has less calories, I’ll probably continue using that.
The curry is a strong aroma if you don’t like it. I used it as the recipe called for it but I will probably leave it out next time. I added garlic to the batter before frying and it was really good.
I didn’t have anything but regular all purpose flour so I used that. And I just had some roasted butternut squash left over so I used that. It was great! Thanks.
These were super easy to make and were delicious! The cumin/curry seasoning wasn’t overwhelming. It was the perfect season to balance the naturally sweet butternut. I added a bit more garbanzo. Sort of eyeballed it. Added enough that it looked wet but was able to hold together when fried. I used a large non-stick skillet with a 1/4 inch of oil. Then grabbed the cakes in a ball and dropped them in using a spatula to spread them out so they cooked faster. Flipped when golden brown, then pushed them down gently for even cook. SO GOOD. Will definitely put in the rotation!
I used regular flour and cornmeal like a few others since I didn’t have the specific versions named. I also omitted the onion since I can’t stand them. They were a lot of work, with all the grating, and in my opinion, not worth it for the flavor. My husband heard me grunting away with the grater and came to the rescue and finished the grating for me. While they tasted fine, they didn’t wow me, though my husband and dad both said how much they liked them. I think I’d make them again if they were easy, but because I can think of easier ways to make butternut squash that I like, I would shy away from this one due to the effort.
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, I fried 2 and I will bake the rest later. I used regular flour too.
Replaced bean flour with regular. Was very good