Butternut Squash Polenta Cakes Recipe

Name: Butternut Squash Polenta Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Butternut Squash; 3 cups polenta; 2 eggs; 1/2 cup flour; 2 cups panko bread crumbs; 2 green onion (scallions); 1/2 cup creme fresh or sour cream; 1/4 cup coconut oil; 4 ounces butter; salt & pepper to taste

Servings: persons

1
Cut open butternut squash, remove skin & seeds, cut into cubes & steam till soft. Once cooked remove, drain, and mash adding 2 oz butter. Set aside.
2
Bring 5 cups of water to a boil , add 3 cups of polenta. Stir constantly till it is firm enough to stick to an upside down spoon ,Using a hamburger shaper press polenta to shape patty. Oil a baking tray with coconut oil & 2 oz butter and place polenta patties on tray
3
Pipe or stack butternut squash uniformly on top of the polenta patties.Lightly dust with flour . Break eggs into a small bowl and whip till frothy. Paint egg mixture on top of dusted flour and sprinkle panko on top. Place in oven and bake at 350 till firm, egg is cooked, and the color is golden brown ( app 15 min). Remove and plate -serve immediately while golden hot .. with a butter knife just run a small amount of butter over the top then garnish with strips of green onion ( scallions) and a dollop of creme fresh ( or sour cream). Delish !

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 1 large Butternut Squash, 3 cups polenta, 2 eggs, 1/2 cup flour, and more.

Yes, Butternut Squash Polenta 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.

That's it — enjoy your meal!

Butternut Squash Polenta Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions