Squash Cakes with Mascarpone + Pomegranate Seeds

There’s something so exciting about nailing a recipe on the first try, especially when you’re totally making it up. I’ve probably mentioned once or twice that I don’t measure very often and tend to just eyeball most recipes (at least the first time around). So this one was a total win.

Can we talk about squash for a moment? I’m not sure about you, but it’s one of my favorite veggies of all time. It’s perfectly sweet on it’s own, but can be transformed into so many different meals with a little effort. I honestly don’t know where the idea for a “potato pancake” popped into my head, but I’m sure glad it did. These cakes could be great as a side or piled high for a filling meal. They’re gluten free on their own, but feel free to switch up the toppings to your preferences!

butternut squash cakes with mascarpone and pomegranate seeds

INGREDIENTS:

(makes 6-8 cakes)

1 cup shredded sweet potato
1.5 cups mashed butternut squash
1/2 cup almond meal (or flour)
1/4 cup brown rice flour
1 egg
1/4 cup diced red onion
1 TBSP olive oil
1 TSP garlic powder
1/2 TSP salt
1/4 TSP paprika
TOPPINGS: mascarpone, pomegranate seeds, scallions

TO MAKE:

Slice small butternut squash in half (the long way) and scoop seeds out. Roast at 400 degrees until cooked through, about 40-45 minutes.

Let cool and scoop out 1.5 cups of the flesh into large mixing bowl. Add in sweet potato (peeled and grated), onion, egg, olive oil, garlic powder, salt and paprika. Mix to combine.

Add in almond meal + brown rice flour and mix. They should be pliable enough to form patties– if they are too sticky, add a bit more rice flour.

Heat more olive oil (or coconut oil or butter) in large frying pan over medium heat. Place a few cakes down at a time, season with a little salt/pepper, and flip after 3-4 minutes. You want them to be golden brown and crispy.

Continue through the rest of the batch and finish with a scoop of mascarpone, pomegranate seeds, and chopped scallions.