Gluten-Free, Soy-Free, Vegan, Corn-Free
Cost of Ingredients: $ Time: 15 minutes
Cooking for only two people often leads to lots of leftovers. I happen to love this, and regularly cook more than I need to make sure I have food for lunch the next day. One of our favorite vegetable sides is butternut squash puree, especially when it’s cold outside. I steam the squash, add a little brown sugar, nutmeg, and salt and pepper and mash with a fork, potato masher, or immersion blender, depending on how much time I have.
I made these cakes from some leftover puree, to change it up for lunch the next day. Add some gluten free flour, Sriracha sauce, and whatever spices you enjoy. Spoon into a lightly oiled non-stick pan and cook for a few minutes on each side.
I made a little spicy mayo to go along with them, but they are also delicious with some apple sauce or next to a salad.
Since this is a dish made from leftovers, the ingredient amounts are approximate.
1-2 cups squash puree
1/2 – 1 cup of gluten free flour
1 tsp salt
pepper to taste
1 – 2 tsp Sriracha sauce
1 tsp spices (chili powder, ground coriander)*
- Mix all ingredients together. The dough should be quite sticky and soft, but more substantial than the squash puree alone. The amount of flour will vary depending on how much liquid is in your squash puree.
- Cook in non-stick pan at medium heat for a few minutes on each side until browned and slightly crispy.
- Enjoy with spicy mayo, apple sauce, or as a side dish with dinner.
*Feel free to experiment with spices and let me know what combinations you come up with!