Butternut Squash Dinner cakes. Some people might call them patties. I call them cakes. Whatever you call them, you will be adding ‘good’ to that when you try these.
These Butternut Squash Dinner cakes are a huge it in my house. Butternut squash is by far one of my favorite ingredients to cook with as well as bake with. My children love everything I make with it, especially these dinner cakes. Butternut Squash was actually one of their first foods. It’s so easy to prepare and puree for babies and its natural hint of sweetness satisfies the pickiest of eaters.
These cakes are super easy to make and cook up in minutes. If you are looking for something super healthy and delicious to put on the table tonight, look no further. Dinner is served!
This recipe starts with shredded butternut squash. That’s the easy part. Peeling it, not so much. So, let’s focus on the easy part, shall we? You can definitely use a box grater, but if you have a food processor, the grater attachment makes it so easy and fast! If all you have is a box grater, put on some jams and get to work.
Savory Butternut Squash Dinner Cakes
Savory butternut squash dinner cakes. The perfect side dish with any meal!
- 2 cups butternut squash
- 1 egg
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/8-1/4 tsp smoked paprika depending on how smokey you like it (You can also use regular paprika)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 3 TBS bread crumbs
- 2 TBS coconut oil for frying
Place shredded butternut squash in a large bowl, and add seasonings. Toss with a fork.
Stir in the egg until well combined and mix in flour and breadcrumbs. (You can also use coconut flour for a gluten free dish)
Heat 2 tablespoons coconut oil in a skillet over medium heat. I use my 1/4 cup measuring cup to scoop the butternut squash mixture into the pan.
Flatten in pan and fry until crisp and browned, 3-4 minutes per side. Repeat with remaining squash mixture.
Optional* Top with ketchup or sour cream and enjoy!