From now through the winter, squash will be one of the most plentiful vegetables, and there will be many new ways to serve it. Here's a recipe for butternut squash pancakes that can be made with any other winter squash that you may want to add to your list of squash recipes.
The pancakes are great for breakfast or brunch, and they can be served with applesauce, sour cream, honey, maple syrup, or just plain butter.
When shopping, be sure to buy winter squash that's hard, heavy and clean. Avoid any that is cracked, bruised or has soft spots.
Because of the difference sizes of squash and the thickness of skins, each variety will differ slightly in whole weight related to final trimmed weight, but 1 pound trimmed squash equals about 2 cups cooked squash.
Winter Squash Pancakes 1 egg 1 cup mashed, cooked, winter squash 1/2 cup flour 1/2 to 2 tablespoons sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon melted butter 1 tablespoon milk
Beat egg lightly and combine with squash. Sift all dry ingredients together and add to squash.
Stir in butter and milk. Mix well and ladle onto heated griddle or skillet. Cook on one side until bubbles appear, then turn and cook on the other side. Makes about 6 pancakes.