Butternut Squash Cakes

• 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(R))
• 3 tablespoons corn flour (such as Bob's Red Mill(R))
• 2 tablespoons olive oil
• 1/4 cup sour cream for garnish (optional)
• 2 tablespoons pumpkin seeds for garnish (optional)

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.

olive oil, onion, butternut squash, curry powder, ground cumin, salt, freshly ground black pepper, egg, garbanzofava bean flour, corn flour, olive oil, sour cream, pumpkin seeds

Taken from www.allrecipes.com/recipe/219078/butternut-squash-cakes/ (may not work)