When I made these I was not prepared for just how tasty they would be. They are so substantial-tasting and carby-tasting that you will not miss potato or other starch on your dinner plate. They are best fresh, but I actually like them cold as well.
Butternut Squash Cakes
- 2 Tablespoons olive oil
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups peeled, grated butternut squash,*
- OR similar yellow squash
- 2 eggs, fork beaten
- ⅔ cup LC-Gluten Free Baking Flour
- ¼ cup olive oil
- Sour cream (optional)
- In nonstick frying pan, in olive oil and over medium heat, cook onion until soft and translucent. Stir in curry powder, ground cumin, salt and pepper.
- To prepare butternut squash see helpful hints.
- Place grated butternut squash in large bowl.
- Stir in cooked onion-and-spice mixture. Stir in eggs well.
- Stir in flour until well combined.
- Form 10 patties or cakes.
- In nonstick frying pan, in 2 Tablespoons olive oil over medium heat, cook until golden brown underneath, flip carefully using spatula and spoon or fork to stabilize.
- Flatten squash cakes with back of spatula and continue to cook another 2 minutes or until golden brown on the other side.
- Serve immediate with sour cream, if desired.
- g net carbs
- Helpful Hints: *To peel the butternut squash, cut off the top and bottom ends, then halve lengthwise. Use a large spoon to scrape out the seeds and fibers. Place cut side down and cut off the outer skin with a sharp knife. One of the major hurdles to preparing winter squash, such as butternut, is cutting it in half. You can always use a heavy chef’s knife or a cleaver and exert some pressure. An easier method is to partially bake the whole squash until it is soft enough to yield more easily to a knife. Place the squash in a 350°F (180°C) oven for 10 minutes. Remove the squash and cut as directed and then grate it in a food processor using the grating assembly. (Keep in mind, I'm guessing this would work to help cut the squash more easily. Just hoping the squash inside does not cook soft - doubt it in such a short time). I worked with the raw squash, peeled it and then grated it in my food processor. Cutting the peel off is tricky, so be careful. Cut away from yourself.)