Introducing the butternut squash version of hash browns.
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
I used a food processor to shred squash.
When I originally created this recipe, I thought about my summer lunches of zucchini cakes. As I was reviewing the recipe, it occurred to me that these cakes also could be a fine replacement for hash browns. They would pair perfectly well with scrambled eggs or an omelet, and (in my opinion) would have way more flavor than a basic hash brown. Whether you make them for breakfast, lunch, or dinner, I’m pretty sure you’re going to adore them. Try them and see!
To learn more about this recipe, originally posted in October 2016, keep reading.
I have been making zucchini cakes as an appetizer or lunch dish for ages. When they are in season, they’re one of my favorite things to make on a work from home day. Yet, for some reason, it never occurred to me to make these cakes with winter squash.
So, when I began working on the editorial calendar for October, this recipe wasn’t an instant idea. I considered all sorts of winter squash dishes that I could feature- roasting, stirfrying, or baking. It was only when I began to think about serving the squash in place of a starchy side that squash cakes came to mind.
I was unsure when I first tried this recipe. If I simply shredded the butternut squash and pan-fried the cakes, would the squash be fully cooked or would I need to parcook the squash first? The answer was only one step of cooking was required, which made for a simple recipe.
These butternut squash cakes were made to be a healthy side. Although they are pan-fried, I did so in a nonstick pan. If you prefer to be more indulgent, you could cook them in olive oil for a little extra flavor and crunch. We enjoyed these squash cakes with a delicious spicy and sweet dip. I’m pretty sure many other dips would work well. If you serve these cakes with something else, please share in the comments.
