Lilies and Loafers has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by Lilies and Loafers.
After trying these squash cakes, I like squash now.
Before I had my son, I always said I didn’t like squash but I had never tried it. Till this day, I still say I don’t like something even if I haven’t tried it, i.e. sushi. I’m fairly certain I wouldn’t be a fan, however that conversation is for another time. But now that I am trying to get my son to try new food, I’ve had to become a little more flexible. The last time my in-laws were over, we decided to make roasted squash to pair with a roasted lemon chicken. Brian put some on my plate and low and behold I actually liked it. With my newfound love for squash, you can imagine when I found this squash cake recipe I had to try it. As parents, it’s our job to project our likes, interests, and habits onto our children, like Harry Potter and squash. I’m kidding, well half-kidding.
To say our son likes these cakes is an understatement. He is a sucker for squash, red onion and cumin, and this recipe has it all. He loves cumin so much we mix it into his breakfast oatmeal. These squash cakes are perfect for babies to start on finger food. Up until recently our son hated touching anything mushy, but we’ve moved past that now. I hope you give this recipe a try and tell us what you and your baby thinks!
Squash Cakes
(1 votes, average: 4.00 out of 5)
Loading...Ingredients
- 1 cup of butternut squash puree (Homemade, Canned baby food or Frozen)
- 1 egg beaten
- ½ cup of panko. * Use an additional ¼ cup if you used canned baby food or frozen as this mixture is a little more liquid
- 1 Scallion, finely chopped or 2 tablespoon of red onion (Marquis favorite)
- ¾ teaspoon cumin
- 2 tablespoons chopped fresh cilantro ( ½ teaspoon dried cilantro)
- 2 tablespoons olive oil
- 2 tablespoons flour- optional (helps to hold the cakes together when using premade squash puree.
Instructions
Mix all your ingredients in a bowl.
Heat oil in medium pan on medium high heat.
Form 1 tbsp of the mixture into one pancake and add to the pan.
Cook about 5 at a time depending on the size of your pan.
Let them cook on one side for about 3 minutes or until golden brown. Flip and cook on the other side until golden brown.
Transfer to a plate lined with paper towel to absorb excess oil and to cool before serving.
Serve room temperature or warm them in oven/microwave.
Store in fridge for as long as 3 days.
Nutrition
-
80 Calories
-
10g Carbohydrates
-
3g Fat
-
1g Fiber
-
2g Protein
-
1g Saturated fat
-
78mg Sodium
-
1g Sugar
