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–+ servings
butternut squash cakes

Butternut Squash Cakes

These gluten-free butternut squash cakes are a perfect side dish or light meal. Packed with nutrients and delicious flavor
5 from 1 vote
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 4 people
Calories 107 kcal

Ingredients
  

  • 300 g grated raw butternut squash about 1 cup packed
  • ½ onion grated (50g)
  • 1 egg
  • ¼ cup almond flour 28g
  • 2 teaspoon ground cumin
  • 2 teaspoon dried chives
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • About a tablespoon of oil or fat for frying. I used the fat from my bacon.

Instructions
 

  • Heat a skillet over medium-high heat.
  • Mix all ingredients together. Form into small patties and add them directly to the skillet. Cook about 3 minutes a side until golden brown. The smaller they are the better they will stay together.
    300 g grated raw butternut squash, ½ onion, 1 egg, ¼ cup almond flour, 2 teaspoon ground cumin, 2 teaspoon dried chives, ½ teaspoon allspice, ½ teaspoon kosher salt, ¼ teaspoon ground red pepper, About a tablespoon of oil or fat for frying. I used the fat from my bacon.
  • I served mine with scrambled eggs and bacon. It was the breakfast of champions!

Nutrition

Calories: 107kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 41mgSodium: 313mgPotassium: 395mgFiber: 3gSugar: 3gVitamin A: 9781IUVitamin C: 33mgCalcium: 91mgIron: 2mg
Keyword Butternut, cake, Squash
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