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Roasted Acorn Squash and Shallot Pancakes

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8

These roasted acorn squash pancakes are the perfect mix of sweet and savory. Is it breakfast? Is it dinner? Who cares. It's delicious. MORE + LESS -

Bev Cooks
March 8, 2017

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)

Steps

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  • 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!
 

Nutrition Information

No nutrition information available for this recipe
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.

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