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. 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

Prep Time 45

Cook Time 15

Servings 8 cakes

Simple and flavorful squash cakes with cooling mascarpone cream and pomegranate seeds. It's the perfect fall side.

Ingredients

1 ½ cups mashed butternut squash (~2 lb whole squash)
1 cup shredded sweet potato
½ cup almond flour
¼ cup flour (gluten free or all purpose)
1 egg
¼ cup diced red onion
1 tbsp olive oil
1 tsp garlic powder
½ tsp sea salt
1/2 tsp paprika

Topping Options:

mascarpone cheese
pomegranate seeds
scallions

Instructions

Slice medium butternut squash in half (the long way) and scoop seeds out. Drizzle flesh side with olive oil and roast, flesh side down, at 400 degrees until cooked through, about 40-45 minutes.
In the meantime, shred sweet potato (peeling is optional). Set aside.
When squash is finished, scoop out the flesh and add to a large bowl with the sweet potato, egg, olive oil, red onion, and spices.
Add in the flours and mix until combined. If it's too sticky, add a bit more flour.
Heat a frying pan over medium heat, add a couple of glugs of olive oil (or avocado or coconut oil works). Scoop some batter into the pan and press down to flatten a bit so they're not too thick.
Cook the cakes for 5-6 minutes per side, until lightly brown and crisp, and then flip. Continue through the rest of the batch and finish with a scoop of mascarpone, pomegranate seeds, and chopped scallions.