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Butternut Squash Cakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Chef John's crispy butternut squash cakes: a delectable side or appetizer.
Ingredients:
  • 1 tablespoon olive oil
  • 0.25 cup diced onion
  • 2 cups grated butternut squash, packed
  • 1 teaspoon curry powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • 0.25 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
  • 0.25 cup sour cream for garnish
  • 2 tablespoons pumpkin seeds for garnish
Instructions:
  • In a skillet over medium heat, warm up 1 tablespoon of olive oil. Add the onion and sauté until softened, about 5 minutes. Allow the mixture to cool before using.
  • Combine butternut squash with fragrant curry powder, earthy cumin, and a sprinkle of sea salt and black pepper in a large bowl. Gently toss with a fork, then add the egg, garbanzo-fava bean flour, and corn flour. Fold in the cooled onions for a flavorful mix.
  • In a skillet over medium heat, warm 2 tablespoons of olive oil. Form 1/4 cup of the butternut squash mixture into a patty about 1/4-inch thick. Pan fry until golden and crispy, approximately 3 minutes per side. Repeat for the rest of the squash mixture.
  • Garnish with a dollop of sour cream and sprinkle with toasted pumpkin seeds before serving.

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