Butternut Squash Pancakes

Preparation info

  • Difficulty

    Easy

  • Makes 18 pancakes, enough for 6 entree servings or for appetizers for

    9-12

Appears in

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.) Serve these pancakes with sour cream and applesauce or with Prosecco and Cinnamon Poached Apples with Mascarpone for a real celebration of our magnificent bounty.

Ingredients

  • 1 savory biscotto
  • ½ medium locally grown butternut squash, peeled and seeded
  • ¼ cup finely chopped locally grown onion, about medium onion
  • 1 cup coarsely chopped locally grown organic baby spinach or other local greens
  • ¼ cup organic all-purpose flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Pinch of freshly grated nutmeg
  • 4 locally raised eggs
  • 5 tablespoons grapeseed, avocado, almond or sunflower oil, divided

Method

  1. Place a cookie sheet on the counter by the stove. Line the sheet with either a brown paper bag or a double layer of paper towels.
  2. Using your hands, break up the biscotto into large pieces and place in the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds, until you have coarse crumbs. Turn into a bowl. Cut the butternut squash in half, then cut each half into thirds. Fit the bowl of the food processor with a shredding disc attachment and process the butternut squash into large shredded strips, or do this by hand on a box grater. You should have about 6 cups of shredded butternut squash. Turn this into the bowl with the biscotto crumbs. Add the chopped onion, spinach, flour, sea salt, pepper, and nutmeg.
  3. Using your hands or two spoons, toss well to combine. Add the eggs and mix with a spoon until well blended. Heat a large skillet, about a 12-inch skillet, over medium-high heat. Add 4 tablespoons of the oil and swirl to coat the bottom of the skillet. Using a ¼-cup measure, lightly pack some of the pancake mixture into the cup and turn out into heated oil. Using the bottom of the cup, lightly flatten the pancake. Continue adding ¼-cup portions of the mixture to the heated oil until you have 4-5 pancakes, but do not crowd or the oil temperature will drop and the pancakes will be greasy. Cook the pancakes for 2-3 minutes until just medium brown. Using a slotted spatula, turn the pancakes over to cook the other side for about 2 minutes until medium brown. Transfer the browned pancakes to the paper-lined cookie sheet.
  4. Continue frying the remaining mixture, adding the remaining tablespoon of oil just before adding the last batch of pancakes to fry. Serve hot or at room temperature.

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