Roasted Acorn Squash and Shallot Pancakes
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medium-sized acorn squash
teaspoon ground cinnamon
teaspoon ground nutmeg
tablespoon chives, for garnish
tablespoons whipped cream, for garnish (optional)
tablespoons maple syrup, for drizzling
oil, divided (for frying the pancakes)
Preheat the oven to 400°F. Cut the acorn squash in half (root to stem) and place on a baking sheet, cut sides up. Score each squash and season with a pinch of coarse salt. Pour about 1/4 cup water in the pan. Roast for 1 hour. (or longer if needed).
Once cooked, scoop out the acorn squash flesh and transfer to a food processor. Pulse until nice and smooth. This should yield about 2 cups of squash puree.
Melt the butter over medium-high heat in a small sauté pan. Add the minced shallots and sauté until tender and browned, 5 minutes.
In a large bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg.
Add the squash puree, egg and sautéed shallots. Mix to thoroughly combine.
Heat a tbsp. or two of oil in a small griddle or sauté pan. Scoop out about 1/4 cup of pancake mixture and cook until lightly browned on both sides, about 2 minutes per side. Keep adding more oil between pancakes as needed.
Stack and serve with chopped chives, whipped cream and maple syrup!
More About This Recipe
- Roooooooasted squash. Can't beat it. Gotta have it. Can't live without it. Smear it on your face.Wait, what?These Roasted Acorn Squash Pancakes might flip your life a little. They're this complexified mix of savory and sweet, a mystified combination of health and fun, a perplexified fusion of dinner and breakfast. And you need it. Lawk, now...for National Pancake Day.Top with whipped cream. Chives. Real maple syrup. WHAT. Come ON. Eat this.