Butternut Squash Cakes

Whether you’re eating gluten-free or not, this is just a really nice, and very easy, winter dish.

Step: 1

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.

Step: 2

Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.

Step: 3

Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.

Step: 4

Top with sour cream and pumpkin seeds before serving.

Per Serving: 250 calories; protein 5.9g; carbohydrates 20.6g; fat 17g; cholesterol 52.8mg; sodium 251.4mg.

Getting stay in and make food your dinner instead of dining out is already a step in the best way if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .