Thanksgiving Recipe: Squash Cakes with Honey

Posted by the Mom (aka Kelly Biedny)

I’ve had a bit of a squash obsession lately, partly because it’s been the time of the year when squash is abundant and partly because Thanksgiving is coming. Every year the kids are with me, part of our meal includes squash and there are always leftovers. So, even though the kids are at their Dad’s for Thanksgiving this year, we’ve been squash recipe experimenting for next year! 😀

While I was thinking of ideas of things to make with leftover squash, Squash Cakes popped into my head and seemed like a viable idea. So, I did what I always do and checked out what recipes I could find online. None of the recipes I found were really what I was looking for, but I did come across one that I tried (Herbed Squash Cakes).

The recipe was good, but instead of using TVP (mainly because I had no idea what it was until I googled it), I used extra squash. This made the cakes a bit soggy and they really didn’t stay together well. Plus, I was looking for more of sweet cake–less herb, more sugar.

The recipe I came up with follows, and, if I do say so myself, it’s pretty tasty (especially with a little honey drizzled on top).

If you’re kids don’t like squash, after tasting these cakes, they might just change their minds….enjoy!

Happy Family Cooking Everyone!

Thanksgiving Recipe: Squash Cakes with Honey

Thanksgiving Recipe: Squash Cakes with Honey


  • Butternut Squash (This is what I used, but I bet Acorn would work too)
  • ½ to ¾ cup unseasoned breadcrumbs
  • 3 to 4 Tablespoons Brown Sugar
  • 1 Egg
  • ¼ cup corn meal
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • Butter
  • Honey


  • NOTE: The measurements are for a full squash, depending on how much squash you have, adjust the breadcrumbs and sugar.
  • If you are using a freshly baked squash, let it cool before mixing this up. Also, drain off any extra liquid from the squash. Preheat your oven to 350 degrees and spray a baking sheet with cooking spray.
  • Have the kids help you mix all the ingredients together in a bowl. The mixture will be fairly moist, but don't worry, the egg helps hold it all together. Once it's all combined, everyone can form the mixture into patties and place them on a greased baking sheet. You can make them whatever size you want, but it will affect the baking time if they are smaller than about 3 1/2 inches in diameter.
  • Place the in the oven and bake them about 20 to 30 minutes, until they are firm. Again, if they're smaller, the baking time will be less. I usually flip them at about 8 to 10 minutes and the complete the baking.
  • Once they are firm and lightly browned, you can remove them from the oven and eat them, BUT, if you take the next step, they'll be even more delicious. We heat some butter in a frying pan on the stove until it's melted, then we throw in the cakes and let them get nice and carmely-browned on both sides. Remove them from the pan add a pat of butter and drizzle 'em with some honey and serve.

Originally posted 11/2010

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4 Comments For This Post

  1. Erin @ Wholly Delicious Dishes Says:

    I love, love squash. These are a great idea and I can’t wait to try them! New follower:)

  2. the Mom Says:

    Let us know what you think…personally, I usually prefer a more savory squash, but these are soooo good!

  3. HungryLittleGirl Says:

    This looks amazingly delicious!
    Thank you for sharing this at Wednesday Extravaganza! Hope to see you there again this week :)

  4. the Mom Says:

    Thanks and we’ll be back next week for sure!

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