I have been making zucchini cakes as an appetizer or lunch dish for ages. When they are in season, they’re one of my favorite things to make on a work from home day. Yet, for some reason, it never occurred to me to make these cakes with winter squash.
So, when I began working on the editorial calendar for October, this recipe wasn’t an instant idea. I considered all sorts of winter squash dishes that I could feature- roasting, stirfrying, or baking. It was only when I began to think about serving the squash in place of a starchy side that squash cakes came to mind.
I was unsure when I first tried this recipe. If I simply shredded the butternut squash and pan-fried the cakes, would the squash be fully cooked or would I need to parcook the squash first? The answer was only one step of cooking was required, which made for a simple recipe.
These butternut squash cakes were made to be a healthy side. Although they are pan-fried, I did so in a nonstick pan. If you prefer to be more indulgent, you could cook them in olive oil for a little extra flavor and crunch. We enjoyed these squash cakes with a delicious spicy and sweet dip. I’m pretty sure many other dips would work well. If you serve these cakes with something else, please share in the comments.
- 5 cups shredded butternut squash
- 1/4 cup flour
- 1/2 Tb. garlic powder
- Salt & pepper
- Combine squash, flour, and garlic powder in a large mixing bowl.
- Season with salt and pepper, as desired.
- Heat large nonstick frying pan over medium heat.
- Coat pan with nonstick spray or oil.
- Scoop approximately 2 tablespoons of squash mixture into pan. Flatten with back of spoon.
- Repeat until pan is filled without the cakes crowding each other.
- Cook for 2 minutes, then flip and cook for an additional 2 minutes.
- Repeat until all is cooked.
- Serve with your favorite dipping sauce.
- Squash needs to be peeled and seeds removed prior to shredding.
- I used a food processor to shred squash.