Chef John's pan-fried, crispy butternut squash cakes make a delicious side dish or appetizer.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
250 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Top with sour cream and pumpkin seeds before serving.
Ingredients
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon olive oil
½ teaspoon ground cumin
1 teaspoon curry powder
¼ cup diced onion
1 large egg, beaten
½ teaspoon sea salt
2 cups grated butternut squash, packed
¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®)
3 tablespoons corn flour (such as Bob's Red Mill®)
¼ cup sour cream for garnish (Optional)
2 tablespoons pumpkin seeds for garnish (Optional)
