For a vegan option, substitute the egg with 2 tablespoons of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Adjust the amount of curry powder and cumin to your preferred spice level. To prevent the cakes from sticking, ensure the skillet is properly heated before adding the squash mixture. If the mixture seems too wet, add a little more corn flour until it reaches the desired consistency. Experiment with different toppings such as a dollop of Greek yogurt, a sprinkle of chopped cilantro, or a drizzle of sriracha mayo.
Butternut Squash Cakes
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS178
Delight in these golden-brown Butternut Squash Cakes, a comforting winter warmer transformed into a delightful culinary experience. These savory cakes blend the sweetness of butternut squash with aromatic spices, pan-fried to crispy perfection and finished with a tangy cream and crunchy seeds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol53 mg
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Fiber4 g
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Protein6 g
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Saturated Fat4 g
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Sodium251 mg
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Sugar2 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Remove from heat and allow to cool slightly.
02 Step
Recipe View Combine and Season: In a large bowl, combine the grated butternut squash, curry powder, cumin, sea salt, and black pepper. Toss well to ensure the squash is evenly coated. Add the lightly beaten egg, garbanzo-fava bean flour, and corn flour. Mix thoroughly, then fold in the cooled sautéed onions.
03 Step
Recipe View Form and Fry: Heat 2 tablespoons of olive oil in the same skillet over medium heat. Scoop approximately 1/4 cup of the butternut squash mixture into the hot pan for each cake. Gently flatten each portion into a patty about 1/4-inch thick.
04 Step
Recipe View Cook to Golden Perfection: Pan-fry the butternut squash cakes until they are crisp and golden brown, about 3-4 minutes per side. Ensure they are cooked through and heated evenly.
05 Step
Recipe View Garnish and Serve: Transfer the cooked butternut squash cakes to a serving plate. Top each cake with a dollop of sour cream and a sprinkle of pumpkin seeds for added flavor and texture. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Nakia Haag
Jun 14, 2025So easy to make and perfect for a light lunch or side dish.
Buck Mcglynn
Jun 3, 2025The garbanzo-fava bean flour gives them a lovely texture.
Madalyn Kling
Feb 15, 2024I added a pinch of cayenne pepper for a little extra heat. Delicious!
Damion Rippin
Jan 13, 2024These cakes were a hit! My kids even loved them, and they're usually picky eaters.