1medium sizedbutternut squash (about 4 cups),peeled and cut into 2 inch pieces
8tablespoonsolive oil, divided
1cuprice flour,or more as needed
2tablespoonswhole milk yogurt,Greek or Labneh
Place the cut butternut squash in a medium sized pan, add 2 cups of water, cover and bring to a boil. Once boiling, reduce heat to low and cook covered for 15 minutes.
The butternut squash should be softened but still have some texture. Drain and set aside.
In a frying pan, saute the onions with 2 tablespoons olive oil for 15 minutes over medium flame until golden brown.
Add salt, pepper and the remainder of the spices and stir for an additional minute. Remove from heat and set aside.
In a food processor, combine the squash, walnuts, onions, rice flour and yogurt and process until you have a creamy mixture.
Add the eggs and pulse until the eggs have been well integrated into the squash mixture.
Assess the consistency of the batter and add more rice flour as needed. The batter should not be runny like a pancake, instead should feel thick and sticky to so that you would need an ice cream scoop to form them into a patty.
Heat the remaining 6 tablespoons of oil in a large frying pan.
Using an ice cream scoop or a large spoon, pull out enough dough to place in the frying pan. Gently press on the batter to flatten and cook over medium heat for 5-7 minutes on one side before flipping them over. Continue to cook for another 3-4 minutes. Both sides should have turned golden brown.
Serve kuku with steamed basmati rice or a variety of Persian flat breads accompanied by fresh herbs or Shirazi salad (see notes).
Shirazi salad is a traditional and famous Persian salad the combines cucumbers, tomatoes, spring onions or red onions with an olive oil, lime juice and fresh mint dressing.