Butternut Squash Cakes

Squash is full of vitamins, relatively cheap and readily available. You'd think I'd make it more often but I don't. Truthfully, I don't love it. This recipe is easy and inspires me to eat more squash! Thanks to Ana, we've added extra flavour and more specific measurements to the original recipe from The Delicious Truth.


Ingredients

• 1 butternut squash 
• 1 organic egg
• 1/4 cup gluten-free breadcrumbs   
• 2 TB fresh lemon juice 
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp marjoram 
• 3 TB nutritional yeast 
• 1/2 tsp crushed coriander seed
• 2 tsp garlic powder 

Instructions 

1. Preheat your oven to 350°
2. Cut the squash in half lengthwise, scooping out the seeds (you can roast them separately if you want)
3. Flesh-side down, put the squash onto a baking sheet and add a little water to the pan to prevent it from burning.
4. Roast the squash for about 40 minutes or until soft.
5. Let the squash cool, scoop out the flesh and place it into a large bowl.
6. Add the egg and breadcrumbs. Mix it all together.
7. Mix in the fresh lemon juice, coriander, ground pepper, marjoram, salt, nutritional yeast and garlic powder.
8. Make the squash patties and coat with a little flour to facilitate browning.
9. In a skillet, saute the patties in a little olive oil until both sides are brown.