Shredded Butternut Squash Cakes
Ingredients
- 5 cups shredded butternut squash*
- 1/4 cup flour
- 1/2 tablespoon garlic powder
- Salt & pepper
Instructions
- 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 mixture is used.
- Serve with your favorite dipping sauce. (Suggestion in the blog post)
Notes
Squash needs to be peeled and seeds removed prior to shredding.
I used a food processor to shred squash.
I used a food processor to shred squash.