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Kabocha Squash Cake

1 Hour
6 People
Kabocha squash cut in half.


2 lb kabocha squash, cut in half and deseeded
1/2 cup diced red bell pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp sea salt
2 1/2 cups panko bread crumbs
1/4 cup diced red onion
1 Tbsp extra virgin olive oil


  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, 1/2-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.


Calories 170
Protein 3g
Sodium 508mg
Carbohydrates 32g
Fat 5g
Fiber 4g
Cholesterol 0mg
Servings 6 (2 ea.)