Roooooooasted squash. Can't beat it. Gotta have it. Can't live without it. Smear it on your face.
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.
Okay! Let's start by roasting your squash. Slice it in half (I had to use a cleaver and mallet, omg terrifying) and place them on a baking sheet, cut sides up. Score them with a fork and give them a sprinkle of salt. Throw them in the oven for about an hour until soft and tender and fleshy. (sorry for saying fleshy)
Get some butter melted and shallots sautéed. Biggidy.
Here's the squash, pre-puree! I didn't photograph one post-puree, because you know, me = lazy.
In a large bowl, sift together some flour, salt, baking powder, cinnamon and nutmeg. SUPER FALL.
Then add the squash puree, shallots and an egg. Done.
Mix her up.
Here's a photo of a lone pancake. It looks sad, but it's about to join a plate full of the happiest stack ever. Like, ever.
Whipped cream. Chives. Real maple syrup. WHAT.
Come ON. Eat this.
*Bev ate them in less than 5 minutes. Is that bad? For more musings, visit her blog Bev Cooks and her Tablespoon profile.