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 Cakes
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
- Chop sweet onion and peel and clean out the butternut squash.
- Cut the squash into cubes that are no bigger than 1 inch in size, and place them in a food processor.
- Transfer it to a bowl along with the sweet onions.
- Add the salt and onion powder.
- Add the spelt flour and coconut milk.
- Use a 1/3 cup measuring cup to scoop the batter.
- 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.
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.