Butternut Squash Pancakes

Name: Butternut Squash Pancakes
Yield: Makes 18 pancakes, enough for 6 entree servings or for appetizers for 9-12
Ingredients: ¼ cup finely chopped locally grown onion, about ⅛ medium onion; ¼ teaspoon ground black pepper; 1 savory biscotto; ½ medium locally grown butternut squash, peeled and seeded; ¼ teaspoon sea salt; 4 locally raised eggs; 5 tablespoons grapeseed, avocado, almond or sunflower oil, divided; Pinch of freshly grated nutmeg; ¼ cup organic all-purpose flour; 1 cup coarsely chopped locally grown organic baby spinach or other local greens

Preparation info

Makes 18 pancakes, enough for 6 entree servings or for appetizers for
9-12

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is a perfect dish to serve as a holiday appetizer or for a light supper, while celebrating our fall and winter bounty. These pancakes are pan-fried and need only 5 tablespoons of oil to obtain crisp and flavorful exterior, but it is important whenever you are frying to use a good-quality oil that has a high smoke point. (Avocado, almond, grapeseed, and sunflower oil are your best choices.)

Ingredients

Supper
Starter
Main course
Winter
Vegetarian

Ingredients

Method