Butternut squash patties, Grumbeerekiechle style

Crispy and melting squash pancakes, like Alsatian potato pancakes.

I promised you when I published my vegetarian lasagna recipe , here is the recipe for Grumbeerekiechle squash cakes. If you know this Alsatian specialty, I simply used the same recipe, replacing the potatoes with butternut squash! This makes pancakes that are crispy on the outside and tender on the inside, ideal as a side dish.

You can of course use any squash to make these patties, the secret of success is to squeeze the grated squash well to get out as much water as possible. Then, don’t have your hand too heavy in flour, add it really little by little just to make the device a little less humid after adding the egg.

It’s easy to make and delicious, when will you try? 🙂


  • 600 g squash, peeled and seeded, eg butternut.
  • 2 to 3 tbsp. tablespoons flour
  • 1 egg
  • 3 sprigs chopped parsley
  • salt and pepper
  • Colza oil


  • Grate the butternut squash with a coarse grater, as with traditional grumbeerekiechle, then place it in a clean tea towel and squeeze over your sink to remove as much water as possible.
  • Put in a bowl with the egg and parsley then add the flour little by little until you get a pasty texture but not too compact. Season to taste.
  • Cook 2/3 minutes on each side in a hot pan with a spoonful of oil.