Savory butternut squash dinner cakes. The perfect side dish with any meal!
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!