Wegmans Butternut Squash Noodle Cakes

Cooking with Wegmans Chef Nick Kampf

Chef Nick Kampf joins Sistina and TeNesha for another Wegmans Wednesday making butternut squash noodle cakes. Kampf shows us how to put a delicious spin on winter veggies with a simple recipe that creates a delicious healthy alternative to a fritter.



-1 pkg (about 1 lb) Wegmans Butternut Squash Noodles (Fresh Cut Veggies), cut in 2-inch pieces

-2 Large Eggs

-1/2 cup Whole Wheat Panko Bread Crumbs

-1/2 cup raw pumpkin seeds

-2 Tbsp Pan Searing Flour

-1 tsp salt

-1/3 cup Pure Olive Oil, divided



1. Add butternut squash, eggs, panko, pumpkin seeds, pan-searing flour, and salt to large bowl; mix well to combine. Let rest 10 min.


2. Heat half of oil in 12-inch nonstick pan on medium-high until oil faintly smokes. Divide half of butternut squash mixture into 3 cakes; add to pan. Flatten with spatula; cook 3-4 min on each side until browned. Drain briefly on paper towel. Repeat process with remaining oil and butternut squash mixture.


Tips from Chef Kampf:

-The pan searing flour may be substituted with regular flour (but makes the cakes more gooey)

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