Butternut Squash Cakes

In the South Arm Multicultural Community Kitchen, Minoo shared three recipes featuring squash and green tomatoes. The recipes were inspired by the squash and green tomatoes given by Richmond Sharing Farm from their abundant harvest.

The above are the squash given by the Richmond Sharing Farm. From front row, left to right is kabocha, sugar pumpkin and acorn. The one on second row right most is butternut squash and the one on the left most is red kuri squash. Any one know what is the name of the squash in the middle of second row?

We made Butternut Squash Cakes with the butternut squash. It is like latkes with the squash replacing the potatoes. They are crispy when freshly fried. These make a great lunch box item.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced onion
• 2 cups grated butternut squash, packed
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten
• about 4 tablespoons flour
• olive oil for shallow fry
• 1/4 cup sour cream for garnish (optional)
• 2 tablespoons pumpkin seeds for garnishing (optional)

Source: South Arm Community Kitchen

You can click on the scanned recipe to have a larger view.

Instructions

Microwave the butternut squash for a minute or two to soften it a little for easy peeling and cutting into large chunks.Grate the butternut squash.

Heat 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 grated butternut squash in a large bowl. Add cook onions.

Add beaten eggs.

Season with curry powder, cumin, salt and black pepper. Toss with a fork to blend well.

Add flour and mix well by hand.

You may need to adjust the amount of flour to the right consistency.

In a skillet, heat enough oil for shallow fry 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 with a fork.

Pan fry until crisp and browned, about 3 minutes per side.

Remove to a paper towel lined plate to absorb excess oil. Place another piece of paper towel on top and lightly pan to absorb the excess oil.Top with sour cream and pumpkin seeds before serving.

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