3 cups shredded butternut squash (a cheese grater works well)
1/2 cup shredded onion
1/4 cup egg whites
2 tbsp. oatmeal, ground into flour (oat flour)
olive oil nonstick cooking spray
pepper to taste
Place a large baking sheet in the oven, and preheat oven to 450 degrees.
Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
In a large mixing bowl, combine squash, onion, scallons, egg whites, oat flour, and pepper. Mix well.
Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
Return pan to the oven and bake for 8 minutes.
Pull sheet and Coat the top of the butter’nut cakes with another 3-second spray of olive oil spray. Gently flip with a spatula.
Return to the oven and bake for approximately 10 minutes, until both sides of cakes are crispy.