Kabocha Squash Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
3 g
sodium 
508 mg
carbohydrates 
32 g
fat 
5 g
fiber  
4 g
cholesterol 
0 mg
Servings 
6 (2 ea.)
Ingredients 

2 lb kabocha squash, cut in half and deseeded
½ cup diced red bell pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
2½ cups panko bread crumbs
¼ cup diced red onion
1 Tbsp extra virgin olive oil

Instructions 
  1. Preheat oven to 400F. Fill a shallow baking pan with ½ inch-water. Place squash halves skin-side up in pan and cook for 35 to 45 minutes. When cool, peel squash and discard skin.
  2. In a large bowl, combine squash and remaining ingredients. Form mixture into 3-ounce, ½-inch thick patties.
  3. In a large sauté pan over medium heat, sauté squash cakes in olive oil 2 to 3 minutes on each side, or until crisp.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.