Butternut Squash Pancakes Recipe

Name: Butternut Squash Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled and grated butternut squash (1 lb. squash); 2 cups grated potato (about 2 medium); 1 medium red onion, grated ( 1/2 cup); 2 tsp. salt; 2 cloves garlic, minced; 1 tsp. dried sage; 1/4 tsp. grated nutmeg; 1 large egg, beaten; 3 Tbs. unbleached white flour; Salt and ground black pepper; Vegetable oil for frying

Servings: persons

2 cups peeled and grated butternut squash (1 lb. squash)
2 cups grated potato (about 2 medium)
1 medium red onion, grated ( 1/2 cup)
2 tsp. salt
2 cloves garlic, minced
1 tsp. dried sage
1/4 tsp. grated nutmeg
1 large egg, beaten
3 Tbs. unbleached white flour
Salt and ground black pepper
Vegetable oil for frying

1
Place squash, potatoes and onion into a colander.
2
Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes.
3
Press vegetables several times to extract water.
4
Transfer vegetables to a medium bowl.
5
Add garlic, sage, nutmeg and egg and mix thoroughly.
6
Add flour and season with salt and pepper and mix thoroughly.
7
Heat about 1/8-inch oil in heavy-bottomed large skillet.
8
Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking.
9
Cook 1 to 3 minutes on each side, until golden brown.
10
Remove to platter and keep warm.
11
Cook remaining batter adding more oil to pan when necessary.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups peeled and grated butternut squash (1 lb. squash), 2 cups grated potato (about 2 medium), 1 medium red onion, grated ( 1/2 cup), 2 tsp. salt, and more.

Yes, Butternut Squash Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Pancakes

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