Winter Squash Cakes
A Robin’s Koginut would be a great substitute for butternut squash in this recipe. The Robins Koginut is a cross between a butternut and a kabocha, so it will have the flavor of the butternut and the smooth mouth feel of the kabocha!
Adapted from All Recipes
Ingredients
1 tablespoon olive oil/lard
¼ cup diced onion
2 cups grated robins koginut or similar 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 flour
3 tablespoons corn flour
2 tablespoons olive oil/lard
¼ cup sour cream or yogurt for garnish (Optional)
2 tablespoons pumpkin seeds for garnish (Optional)
Instructions
- Heat 1 oil/lard in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
- Place 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 and flours. Mix in cooled onions.
- Heat 2 oil or lard 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 or yogurt and pumpkin seeds before serving.
