Crispy Butternut Squash Cakes

Indulge in Chef John's pan-fried, crispy butternut squash cakes that serve as a delightful side dish or appetizer.

Ingredients

1	tablespoon olive oil
1/4	cup diced onion
2	grated butternut squash, packed
1	teaspoon curry powder
1/2	teaspoon ground cumin
1/2	teaspoon sea salt
1/2	teaspoon freshly ground black pepper
1	large egg, beaten
1/4	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
1/4	cup sour cream for garnish (Optional)
2	tablespoons pumpkin seeds for garnish (Optional)

Instructions

• 1. Warm 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion until softened, approximately 5 minutes. Set aside to cool.
  2. In a large bowl, combine the grated butternut squash with curry powder, ground cumin, sea salt, and freshly ground black pepper. Gently mix with a fork, then incorporate the beaten egg, garbanzo-fava bean flour, and corn flour. Add the cooled onions and combine well.
  3. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Spoon about 1/4 cup of the butternut squash mixture into the pan and flatten it into a patty about 1/4-inch thick. Pan-fry until crispy and golden brown, around 3 minutes per side. Repeat this process with the remaining squash mixture.
  4. Before serving, top the crispy cakes with a dollop of sour cream and a sprinkle of pumpkin seeds for an optional garnish.

Jul 20, 2024