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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish. Ingredients:
1 tablespoon olive oil |
1/4 cup diced onion |
2 cups grated butternut squash, packed |
1 teaspoon curry powder |
1/2 teaspoon ground cumin |
1/2 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
1 large egg, beaten |
1/4 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 |
1/4 cup sour cream for garnish (optional) |
2 tablespoons pumpkin seeds for garnish (optional) |
Directions:
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.
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.
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.
4. Top with sour cream and pumpkin seeds before serving.
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