-
1
Preheat oven to 400 degrees F; line a baking sheet with aluminum foil and oil lightly.
-
2
Place squash on the foil, skin side up, and roast until thoroughly tender, about 45 minutes to an hour; let cool until cool enough to handle.
-
3
Remove skin and puree in a food processor, fitted with the steel blade; you should have about 3/4 cups puree.
-
4
Sift together flours, baking powder, baking soda, sugar, and salt; in a medium-sized bowl, beat the eggs, then whisk in the buttermilk and pureed squash.
-
5
Add 2 tablespoons oil and whisk again.
-
6
Heat the remaining oil in a skillet over medium-high heat and fry the sage leaves until they begin to crisp, about 10 seconds only; remove, let cool a few minutes, then add to the liquid ingredients.
-
7
Whisk the dry ingredients into the liquids.
-
8
Heat griddle over medium-high heat and ladle 1 to 2 tablespoons of the batter per blini (they should be 2 to 3 inches in diameter; cook until bubbles break through, then flip and cook until lightly browned.
-
9
NOTE: These can be made weeks ahead and frozen.
-
10
Place a small piece of parchment paper between them and freeze in stacks of about 8.
-
11
Wrap tightly in plastic, then place in freezer bag for storage.
-
12
They can be thawed in the microwave or a medium oven (300 degrees F).
