Name: Crispy Butternut Squash Cakes
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 0.25 cup diced onion; 2 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 (Optional); 2 tablespoons pumpkin seeds for garnish (Optional)

Ready in: 50 mins

Serves: 4 servings

Ingredients: 13

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.