Roasted Acorn Squash and Shallot Pancakes

These roasted acorn squash pancakes are the perfect mix of sweet and savory. It's delicious. MORE+LESS-

1

medium-sized acorn squash

1/2

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

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)

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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!

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.