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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper. | 2. Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	1		halved seeded	-	-	-	-
onion	1/2		cut	32.0	7.472	0.88	0.08
purpose flour	2	tablespoons		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
red pepper	to taste		ground	0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.