Butternut Squash Cakes - Or how to celebrate Fall

Fall has become such an enjoyable season for me ever since I've started spending more time in nature. I enjoy the crisp air, waking up with the fog covering the ground, the color of the leaves changing with every week, and the colorful displays of pumpkins and gourds. And, I very much enjoy making root veggies in the fall and experimenting with all things pumpkin.

This weekend I had a craving for butternut squash and so I picked some up at the local organic veggie stand. I wanted something for breakfast to go with my eggs, so I tried making butternut squash cakes. They actually came out great and hit the spot. They taste a bit starchy but they're loaded with fiber and pectins, which regulate your blood sugar, so you're not going to crash after eating a whole squash even. Squashes are also loaded with antioxidants and are anti-inflammatory, loaded with Vitamin A and C, manganese and fiber, which basically means that you're slowing down aging, delay degenerative effects and lower your risk of various diseases if eaten regularly and with a diet free of sugar. 

Here's the recipe for the Butternut Squash Cakes:

Ingredients:

• 1 large butternut squash
• olive oil or coconut oil
• 2 eggs
• coconut or almond flour
• salt, pepper, curry powder

Directions: 

Take one big butternut squash and cut it in half. Take out the seeds with a spoon and place both halves with the flat side up on a cookie tray. Pour a little bit of olive oil in the hollowed out spot. Using a fork, pierce the squash on the flat side and spread a little bit of olive oil on the flat side (The carotenoids in the squash are best absorbed with fat). 

Roast the squash in the oven at 375 degrees for about 45 - 60 minutes - until golden brown and the 'meat' of the squash is very soft. Remi made sure I wasn't burning the squash. Good dog! 

Take the squash out of the oven and remove the skin. You can do that by either scraping out the insides with a fork or spoon or cutting the skin off. 

Put the squash in a bowl and let it cool in the fridge. Once cooled, add 2 eggs and coconut or almond flour (less than 1/4 cup) and mix it up until the mixture is firm but not liquid. Add curry powder and salt and pepper. 

Heat a non-stick pan with a little olive or coconut oil. Once hot, put a big spoonful of the squash mixture in the pan. The mixture will look more like thick pancake batter, but will firm up in the pan. 

Let each side become golden brown and firm. Flip twice and enjoy with your breakfast eggs or as side dish with your protein for lunch and dinner.