Step 1
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.

Step 2
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.

Step 3
Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.

Step 4
Top with sour cream and pumpkin seeds before serving.

Recipe by allrecipes


    • 1 tablespoon olive oil
    • ¼ cup diced onion
    • 2 cups grated butternut squash, packed
    • 1 teaspoon curry powder
    • ½ teaspoon ground cumin
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • 1 large egg, beaten
    • ¼ cup garbanzo-fava bean flour (such as Bob’s Red Mill®)
    • 3 tablespoons corn flour (such as Bob’s Red Mill®)
    • 2 tablespoons olive oil
    • ¼ cup sour cream for garnish
    • 2 tablespoons pumpkin seeds for garnish