Butternut Squash Cakes
Butternut squash is a good source of vitamin A and potassium.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Butternut Squash Cakes
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the preheated oven for 45 minutes, or until the flesh is tender.
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Scoop out the cooked squash flesh into a large bowl and mash it with a fork.
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Add the egg, bread crumbs, Parmesan cheese, garlic powder, salt, and black pepper to the mashed squash. Mix well.
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Shape the mixture into small patties and place them on a plate.
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Heat olive oil in a frying pan over medium heat. Fry the squash cakes for about 4 minutes on each side, or until golden brown.
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Remove the cakes from the pan and let them rest for 5 minutes.
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Serve the butternut squash cakes warm with your favorite dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
