Gluten-Free Butternut Squash Cakes with Chef John and His Wacky Sidekick Stephanie

This video recipe for butternut squash cakes is a team effort between me and my friend, Stephanie Stiavetti, from Stephanie eats gluten-free, and since this is one area I have very little experience in, I gladly accepted her invitation to come over and film a GF dish.

I'm notoriously reclusive when working, so it was nice to get out for an afternoon of tag-team food blogging. We thought it would be fun to shoot the video together, but then each of us edit and post our own versions. I'm looking forward to seeing Stephanie's, and I hope she enjoys mine!

With all d
ue respect to Stephanie's performance with the "meat cleaver mirror" at the beginning of the video, the star of the show are these lovely, and very simple, squash cakes – little more than a shredded butternut squash patty, spiced with curry, and fried up to crispy-edged perfection.

Keys to this recipe's gluten-freeness are the two flours we used to bind the mixture. A corn flour, and a flour made from fava and garbanzo beans. They come from Bob's Red Mill Natural Foods, a company that if you eat GF, or know someone who does, you're probably familiar with. I've included this store finder link for Bob's Red Mill, in case you're interested.

Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish. I hope you give it a try, and I'll be sure to let you know when Stephanie posts her video. Enjoy!

Ingredients for about 4
butternut squash cakes :
A few tablespoons olive oil or vegetable oil
1/4 cup diced onions or shallots
2 cups packed grated raw butternut squash
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon curry powder
1 large eggs
1/4 cup garbanzo and fava bean flour, also known as "garfava" flour (try Bob's Red Mill brand)
3 tablespoons corn flour (NOT masa - again, try Bob's Red Mill brand)
sour cream and pumpkin seeds for garnish, optional

Congratulations to Gluten-Free Girl and the Chef!
My friends Shauna and Daniel's cookbook: Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes, has just been chosen as one of the year's best cookbooks by the New York Times!

You can get more information about their book in this post, and you're interested in ordering a copy, you can do that on Amazon, Barnes and Noble, and Powell's right now. Enjoy!

Gluten-Free Butternut Squash Cakes with Chef John and His Wacky Sidekick Stephanie 9 out of 10 based on 10 ratings. 9 user reviews.

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Wednesday, March 27, 2013

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