Favorite recipe: Butternut Squash Cakes

Butternut squash is another one of those foods that I didn’t taste until adulthood. So far, I’ve made butternut squash hash browns and butternut squash fries. To date, my FAVROITE way to eat butternut squash is as cakes! Here’s how you can make yours:

butternut-squash
Chop 1/4 cup of a sweet onion and peel and clean out 1/4 of a butternut squash.
cut-squash
Cut the squash into cubes that are no bigger than 1 inch in size, and place them in a food processor. You need one cup of I used a 1-cup capacity food chopper that I bought from Kroger for $7.99! It gets small jobs done, and I don’t have to worry about cleaning my larger food processor for only 1 cup of food.
arial-view
Depending on the blade you’re using, yours will end up chopped like mine or grated into slightly longer pieces.
squash-and-onions
Transfer it to a bowl along with the sweet onions. Add the salt and onion powder.
added-flour
Add the spelt flour and coconut milk.
mixed
Yours should look something like this when blended.
scooped
Use a 1/3 cup measuring cup to scoop the batter.
panned
Add 2 tablespoons of grapeseed oil to a pan on medium heat, and flatten the cakes with a spatula. I typically spray the pan with nonstick spray before adding the grapeseed oil and use a metal spatula to flip the cakes. Cook about 3 minutes each side.
cooked
You should get three cakes. If you don’t want to make them all at once, store the remainder of the batter in the fridge and cook more cakes the next day.

Butternut Squash Cakes

Ingredients

1/4 of a butternut squash
1/4 cup sweet onions (I usually use Vidalia’s.)
1/2 cup spelt flour
1/4 cup coconut milk
1/4 teaspoon salt (I used pink Himalayan salt.)
1/4 teaspoon onion powder (You can add other seasonings. I just like my patties slightly sweet.)
1 tablespoon grapeseed oil

Instructions

  1. Chop sweet onion and peel and clean out the butternut squash.
  2. Cut the squash into cubes that are no bigger than 1 inch in size, and place them in a food processor.
  3. Transfer it to a bowl along with the sweet onions.
  4. Add the salt and onion powder.
  5. Add the spelt flour and coconut milk.
  6. Use a 1/3 cup measuring cup to scoop the batter.
  7. Add 1 tablespoon of grapeseed oil to a pan on medium heat, and flatten the cakes with a spatula. I typically spray the pan with nonstick spray before adding the grapeseed oil and use a metal spatula to flip the cakes. Cook about 3 minutes each side.

These taste better eaten as soon as they’re cooked rather than being reheated the next day.

Enjoy!

P.S. I know I’m not the first person to make butternut squash cakes, and I was inspired to make this recipe by YouTube’s Ty’s Conscious Kitchen. In his recipe, he made zucchini cakes instead, used garbanzo bean flour and several different seasonings.

 

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