BUTTERNUT SQUASH
CAKES
When I made these I was not prepared for
just how tasty they would be. They are
so substantial-tasting and carby-tasting that you will not miss potato or other
starch on your dinner plate. I will be making these forever and a day! They are best fresh, but I actually like them cold as well.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php
2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
2 tsp curry powder (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
4 cups peeled, grated
butternut squash,* (1 L)
OR similar yellow squash
2 eggs, fork beaten
2/3 cup
Gluten-Free Bake Mix (150 mL)
1/4 cup olive oil (60 mL)
Sour cream (optional)
In nonstick frying
pan, in olive oil and over medium heat, cook onion until soft and
translucent. Stir in curry powder,
ground cumin, salt and pepper.
To prepare butternut
squash see helpful hints. Place grated
butternut squash in large bowl. Stir in
cooked onion-and-spice mixture. Stir in
eggs well. Stir in Gluten-Free-Bake Mix until well combined. Form 10
patties or cakes.
In nonstick frying
pan, in 2 tbsp (30 mL) olive oil over medium heat cook until golden brown
underneath, flip carefully using spatula and spoon or fork to stabilize. Flatten squash cakes with back of spatula and
continue to cook another 2 minutes or until golden brown on the other side. Serve immediate with sour cream, if desired.
Yield: 10 squash cakes
1 squash
cake
135.2
calories
2.4
g protein
11.2
g fat
6.2
g net carbs
Helpful
Hints: *To peel the butternut squash, cut off the top and bottom
ends, then halve lengthwise. Use a large spoon to scrape out the seeds and
fibers. Place cut side down and cut off the outer skin with a sharp knife. One
of the major hurdles to preparing winter squash, such as butternut, is cutting
it in half. You can always use a heavy chef’s knife or a
cleaver and exert some pressure. An easier method is to partially bake the
whole squash until it is soft enough to yield more easily to a knife. Place the
squash in a 350°F (180°C) oven for 20 minutes. If the peel does not remove easily, put it back in the oven for 10 more minutes. Remove the squash and cut
as directed and then grate it in a food processor using the grating assembly.
HERE IS A GREAT LINK FOR HOW TO CUT A BUTTERNUT SQUASH WITHOUT INJURY: http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html She recommends nuking the whole squash for 3 minutes.
HERE IS A GREAT LINK FOR HOW TO CUT A BUTTERNUT SQUASH WITHOUT INJURY: http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html She recommends nuking the whole squash for 3 minutes.