Paleo butternut squash cakes
By Roselou Warren
Published on September 1, 2014
Published on September 1, 2014

Fresh butternut squash has a sweetness that enriches these gluten-free desserts…
INGREDIENTS
- 1 butternut squash, peeled and chopped
- 1 tbsp chives
- 1 tbsp onion powder
- ½ cup red onion, finely chopped
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
- Coconut oil
DIRECTIONS
- Steam the butternut squash until tender
- Once tender mash it into a fine pulp.
- Season the mashed pulp with onion powder, salt and pepper
- Add sage, red onion and chives
- Pre-heat skillet on medium heat with coconut oil
- Ladle mixture into pancake shapes
- Cook until brown and crispy
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