- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 188.9
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 560.3 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 3.1 g
- Protein: 4.5 g
Butternut Squash and Millet CakesSubmitted by: KATIEDIVINA
IntroductionThese creamy little cakes are refreshing, vegan and gluten-free! These creamy little cakes are refreshing, vegan and gluten-free!
1 c uncooked millet, rinsed
2 c butternut squash, peeled and diced (or forzen cubes)
2.5 c water
1 tbs olive oil
2 tsp grated ginger
2 tsp curry powder
1 tsp cumin
1 tsp salt
1/3 to 1/2 c chopped cilantro
lemon juice to garnish
2. Add water, butternut squash, ginger, curry, cumin and salt and bring to a boil. Then lower heat, and let simmer for 25 minutes or until water is absorbed.
TIP: It helps to lift the lid and stir the mixture occasionally to get a creamier texture. The butternut squash should be pretty much melted when the mixture is ready.
3. Remove the pot from heat and let cool--you can transfer the mix to another bowl and spread it out in order to speed the cooling process. Mix in the cilantro
4. Heat a skillet to medium heat and add a little olive oil. Heap large spoonfuls of the mix on the skillet and let them cook for about 3 minutes on each side or until golden.
5. Serve warm with lemon wedges!
The mushy millet mix is tasty even when you don't grill it into cakes. :)
Number of Servings: 6
Recipe submitted by SparkPeople user KATIEDIVINA.