Name: Butternut Squash Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Diced onion - ¼ cup; Grated butternut squash, packed - 2 cups; Curry powder - 1 teaspoon; Ground cumin - ½ teaspoon; Sea salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Egg, beaten - 1 large; Garbanzo-fava bean flour (such as Bob's Red Mill®) - ¼ cup; Corn flour (such as Bob's Red Mill®) - 3 tablespoons; Olive oil - 2 tablespoons; Sour cream for garnish (Optional) - ¼ cup; Pumpkin seeds for garnish (Optional) - 2 tablespoons

Ingredients for - Butternut Squash Cakes

1. Olive oil 1 tablespoon

2. Diced onion ¼ cup

3. Grated butternut squash, packed 2 cups

4. Curry powder 1 teaspoon

5. Ground cumin ½ teaspoon

6. Sea salt ½ teaspoon

7. Freshly ground black pepper ½ teaspoon

8. Egg, beaten 1 large

9. Garbanzo-fava bean flour (such as Bob's Red Mill®) ¼ cup

10. Corn flour (such as Bob's Red Mill®) 3 tablespoons

11. Olive oil 2 tablespoons

12. Sour cream for garnish (Optional) ¼ cup

13. Pumpkin seeds for garnish (Optional) 2 tablespoons

How to cook deliciously - Butternut Squash Cakes

1 . Stage

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.

2 . Stage

Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.

3 . Stage

Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.

4 . Stage

Top with sour cream and pumpkin seeds before serving.