Description
These gluten-free quinoa butternut squash cakes are crispy on the outside and tender on the inside, made with wholesome quinoa, roasted butternut squash, and simple seasonings. Perfect as a healthy appetizer, side dish, or light meal.
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup cooked quinoa
- 2 large eggs
- 1/4 cup gluten-free oat flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil (for cooking)
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash on a baking sheet and roast for 20–25 minutes until tender. Let cool slightly.
- In a large bowl, mash the roasted butternut squash until mostly smooth.
- Add cooked quinoa, eggs, oat flour, Parmesan, green onions, garlic, salt, pepper, and thyme. Mix until well combined.
- Form the mixture into small patties using your hands.
- Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate and serve warm.
Notes
- Make sure the quinoa is fully cooled before mixing to prevent excess moisture.
- If the mixture feels too wet, add an extra tablespoon of oat flour.
- These cakes can be baked at 375°F for 20–25 minutes, flipping halfway through, for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 140
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
