Why You’ll Love These Quinoa and Butternut Squash Cakes

What makes these cakes so special is their combination of flavors and textures. The sweetness of roasted butternut squash pairs beautifully with the subtle, nutty flavor of quinoa flakes. These cakes are naturally gluten-free, thanks to the use of quinoa flakes instead of wheat flour, and they offer a hearty, nutritious alternative to traditional grain-based cakes or fritters.

They’re also incredibly versatile. Serve them as an appetizer, include them in a wrap, or add them as a side to a fresh salad or roasted vegetables. With the addition of lentils and spinach, they provide a good balance of protein, fiber, and vitamins, making them perfect for meal prep or a quick, filling dinner.

Ingredients for the Perfect Cake

To make these cakes, you’ll need a few simple ingredients:

Green lentils: A great source of plant-based protein and fiber.
Butternut squash: Adds natural sweetness and moisture.
Quinoa flakes: These serve as a binder and provide a light, crispy texture.
Nutritional yeast: For a cheesy, umami flavor that enhances the cakes.
Spinach: Packed with vitamins and minerals, it adds a healthy green element.
Spices: A mix of garlic powder, smoked paprika, and chili powder brings the cakes to life with layers of flavor.

How to Make Quinoa and Butternut Squash Cakes

Making these cakes is straightforward, but it does require a bit of time. Here’s how to do it:

Cook the Lentils
Start by cooking the green lentils. Add them to a pot with water and a bay leaf, then let them simmer until they are soft and have absorbed the water—about 30 minutes. Set them aside to cool.
Roast the Butternut Squash
While the lentils cook, peel and cube the butternut squash. Toss it with olive oil, garlic powder, smoked paprika, and salt, and then spread it on a baking sheet. Roast the squash at 400°F for 20 minutes, flipping halfway through, until it’s tender and caramelized. Once done, mash the squash in a bowl and set it aside.
Combine the Ingredients
After the lentils and squash have cooled for a few minutes, transfer them to a food processor along with the remaining spices and a third of the quinoa flakes. Pulse a few times until the mixture comes together, but don’t over-process it—leave some texture for the cakes.
Add Spinach and Quinoa Flakes
Fold in the remaining quinoa flakes, chopped spinach, and nutritional yeast. This will ensure that the mixture holds together and has a good flavor balance.
Form the Cakes
Shape the mixture into small patties and place them on a baking sheet. Make sure the patties are firm enough to hold together, as this will help them retain their shape during baking.
Bake the Cakes
Bake the patties at 350°F for 30 minutes, flipping them halfway through. If you prefer them a bit more crispy, you can broil them for the last few minutes to get a golden, slightly browned finish.

Tips for the Best Cakes

Press firmly when forming the patties to ensure they stay intact while baking.
If the mixture seems too wet, add a bit more quinoa flakes to help absorb the moisture.
These cakes can be made ahead of time. Simply refrigerate the mixture for a few hours before shaping and baking.
Feel free to get creative with additional vegetables like roasted peppers or herbs to personalize the flavor.

Serving and Storing

These quinoa and butternut squash cakes are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to a week. Reheat them in the oven, skillet, or microwave until warm. If you want to freeze them, place the cooled cakes in a freezer bag or airtight container. They’ll stay good for up to three months—simply thaw them in the fridge before reheating.

Variations

While this recipe uses butternut squash, you can experiment with other types of squash, such as acorn or sweet potato. Just be mindful that cooking times may vary depending on the variety. You can also adjust the spices to your liking, adding more chili powder for heat or fresh herbs like basil or thyme for extra freshness.

Why These Cakes Are a Great Choice

Not only are these quinoa and butternut squash cakes gluten-free and vegan, but they’re also packed with protein, fiber, and healthy fats. They offer a nutritious, flavorful alternative to traditional grain-based dishes, and they’re an excellent option for anyone looking to enjoy a healthy meal without compromising on taste.

Whether you serve them as a main dish, snack, or side, these cakes are sure to be a hit at any meal. They offer a perfect balance of flavor and texture that everyone can enjoy, making them a great addition to your gluten-free or plant-based recipe collection.