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Roasted Acorn Squash and Shallot Pancakes

Bev Cooks Recipe by
(3 reviews)
Roasted Acorn Squash and Shallot Pancakes
  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 8
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Roasted Acorn Squash and Shallot Pancakes

Nawwwwt even kidding.

Ingredients

1
medium-sized acorn squash
1
tablespoon butter
1
shallot, minced
1
cup all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1
teaspoon baking powder
1
pinch coarse salt
1
large brown egg
1
tablespoon chives, for garnish
2
tablespoons whipped cream, for garnish (optional)
2
tablespoons maple syrup, for drizzling
1/3
oil, divided (for frying the pancakes)

Directions

  • 1 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).
  • 2 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.
  • 3 Melt the butter over medium-high heat in a small sauté pan. Add the minced shallots and sauté until tender and browned, 5 minutes.
  • 4 In a large bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg.
  • 5 Add the squash puree, egg and sautéed shallots. Mix to thoroughly combine.
  • 6 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.
  • 7 Stack and serve with chopped chives, whipped cream and maple syrup!
See Step By Step

Step By Step  

Is it dinner? Is it dessert? Who freaking cares.

As prepared by Bev Cooks,

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.

 

Roasted Acorn Squash Pancakes

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)

 

Roasted Acorn Squash Pancakes

Get some butter melted and shallots sautéed. Biggidy. 

  

Roasted Acorn Squash Pancakes

Here's the squash, pre-puree! I didn't photograph one post-puree, because you know, me = lazy. 

  

Roasted Acorn Squash Pancakes

In a large bowl, sift together some flour, salt, baking powder, cinnamon and nutmeg. SUPER FALL. 

 

Roasted Acorn Squash Pancakes 

Then add the squash puree, shallots and an egg. Done.

  

Roasted Acorn Squash Pancakes

Mix her up. 

 

Roasted Acorn Squash Pancakes

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.

 

Roasted Acorn Squash Pancakes

Whipped cream. Chives. Real maple syrup. WHAT.

 

Roasted Acorn Squash Pancakes

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.

 

 

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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