Butternut Squash Patties

With only 5 ingredients, these Butternut Squash Patties are very easy to make. They are a perfect way to vary your breakfast!

This was my breakfast today, and I needed to share it with you because it was so good. With only 5 ingredients, these Butternut Squash Patties are very easy to make. They are a perfect way to vary your breakfast (or any other meal). I love adding fried eggs, cilantro, and avocado on top. But go ahead and vary it with anything you want to addy like cheese, poultry, beef, or pork.

Best of all, the squash is shredded in seconds with the aid of a food processor, or you can go the arm workout route with a good old box grater. You can save a little time by buying peeled squash, but buying a whole squash and peeling it yourself is less expensive. Just make sure to use a sharp knife to cut through it. But no matter how you slice them, one thing is sure: These butternut squash patties are guaranteed to make the regular meal rotation any day of the week.

Butternut Squash Patties

Ingredients and Substitutions

  • Squash: I love to use make them with butternut squash. But you can also vary this recipe by substituting it with yellow summer squash or even with zucchini for a low-carb option. 
  • Flour: Use gluten-free paleo flour like rice, coconut, or green plantain. 
  • Fresh Sage: Any herb will work, too; it depends on the flavor you like to eat. Fresh thyme or cilantro would work great, too. 
  • Eggs: pasture-raised eggs are always going to be the best option. 
  • Oil: My first choice is fat or ghee; avocado or coconut oil are alternate choices.
Butternut Squash Patties

Butternut Squash Patties

Recipe by Pia SegoviaCourse: mainDifficulty: Easy




  • 5 cups shredded butternut squash

  • 2/3 cup gluten-free flour

  • 2 large eggs, lightly beaten

  • 1 1/2 Tablespoons minced fresh sage

  • Tallow or ghee

  • Salt


  • In a large bowl, combine all the ingredients, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with tallow and place it over medium-high heat. Once the tallow is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart.
  • Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
  • Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.


  • You can top it with plain raw yogurt, avocado and/or a fried egg. 
  • You can make ahead a bunch and keep them in the freeze for later use. !

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