Butter Nut Squash Cakes Recipe

Name: Butter Nut Squash Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb butternut squash; 2 large egg; 2 tbsp butter; 1/4 salt; 1 ground cinnamon; 1 nonstick spray; 1/4 cup crushed pistachio nuts; 1/4 cup crushed almonds; 1/4 cup crushed walnuts; 1 oil; 1 1/2 tbsp baking powder; 1/4 cup grated parmesan cheese

Servings: persons

3 lb butternut squash
2 large egg
2 tbsp butter
1/4 salt
1 ground cinnamon
1 nonstick spray
1/4 cup crushed pistachio nuts
1/4 cup crushed almonds
1/4 cup crushed walnuts
1 oil
1 1/2 tbsp baking powder
1/4 cup grated parmesan cheese

1
Preheat oven 425 Fahrenheit
2
Spray an oven safe pan for baking butternut squash
3
Split the butternut squash.
4
Remove seeds put in oven and bake 1 hour, 15 minutes.
5
Should be fork tender.
6
Remove let cool.
7
When its cooled mash it.
8
Mix all ingredients together.
9
Fill a muffin pan of 12 full.
10
The rest form into cakes and shallow fry in oil
11
Move to paper towels to absorb excessive oil.
12
Repeat till done.
13
Bake the ones in pan 30 minutes.
14
Serve hope you enjoy!

2975

kcal

Calories

323

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lb butternut squash, 2 large egg, 2 tbsp butter, 1/4 salt, and more.

Yes, Butter Nut Squash Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Nut Squash Cakes

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