Easy Butternut Squash Cakes for Babies
Servings: small cakes
These crispy butternut squash cakes are a fun, handheld way to serve butternut squash to babies, toddlers, and of all ages! The naturally gluten-free fritters can be made sweet or savory, making them a wholesome side dish perfect for breakfast, lunch, or dinner. They're a great way to add in some extra veggies!
Ingredients
- 5 cups shredded butternut squash, lightly packed (see notes)
- 2/3 cup oat flour
- 2 large eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon pepper
- Coconut oil or olive oil
Instructions
- In a large bowl, combine the shredded butternut squash, oat flour, eggs, cinnamon, maple syrup (if using), ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Coat the bottom of a large skillet pan with some oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the butternut squash mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them and cook for an additional 2 minutes until golden brown and cooked throughout.
- Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with a bit of extra salt, if desired. Repeat the scooping and cooking process with the remaining mixture. Serve warm as is or with your favorite dipping sauce.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 50mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4.993IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
