All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

1 tablespoon olive oil ¼ cup diced onion 2 cups grated butternut squash, packed 1 teaspoon curry powder ½ teaspoon ground cumin ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 large egg, beaten ¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®) 3 tablespoons corn flour (such as Bob's Red Mill®) 2 tablespoons olive oil ¼ cup sour cream for garnish 2 tablespoons pumpkin seeds for garnish

Nutrition Info

250.3 calories carbohydrate: 20.6 g cholesterol: 52.8 mg fat: 17 g fiber: 3.6 g protein: 5.9 g saturatedFat: 4.1 g servingSize: - sodium: 251.4 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.
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.
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.
Top with sour cream and pumpkin seeds before serving.

4 servings

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