Butter Nut Squash Cakes

• 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!

butternut squash, egg, butter, salt, ground cinnamon, nonstick spray, pistachio nuts, almonds, walnuts, oil, baking powder, parmesan cheese

Taken from cookpad.com/us/recipes/367011-butter-nut-squash-cakes (may not work)