Butter Nut Squash Cakes
Butter nut squash, also known as butternut pumpkin, is a popular winter squash variety that is rich in nutrients, including vitamin A and potassium. It has a sweet, nutty flavor and creamy texture, making it a delicious ingredient in various dishes.
This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Butter Nut Squash Cakes
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C). Cut the butter nut squash in half and remove the seeds. Place the halves on a baking sheet and bake for 30 minutes or until tender.
-
Allow the squash to cool, then scoop out the flesh and transfer it to a large mixing bowl. Mash with a fork or potato masher until smooth.
-
Add the eggs, breadcrumbs, grated Parmesan cheese, fresh herbs, salt, and black pepper to the bowl with the mashed squash. Mix well until all ingredients are evenly combined.
-
Form the mixture into small cakes, about 2 inches in diameter.
-
Heat vegetable oil in a large skillet over medium heat. Fry the squash cakes for about 2-3 minutes per side or until golden brown.
-
Transfer the fried cakes to a paper towel-lined plate to remove excess oil.
-
Serve the butter nut squash cakes warm as an appetizer or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
