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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 85.4
  • Total Fat: 1.1 g
  • Cholesterol: 28.9 mg
  • Sodium: 177.3 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted Butternut Squash Pancakes calories by ingredient
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Roasted Butternut Squash Pancakes

Submitted by: JAMIEA8

Introduction

Adapted from saveur.com's website Adapted from saveur.com's website
Number of Servings: 17

Ingredients

    *Flour - Gold medal all purpose flour, 2 cup(remove)
    Granulated Sugar, .1250 cup(remove)
    Baking Powder, 2 tsp(remove)
    Cinnamon, ground, .75 tsp(remove)
    Baking Soda, .5 tsp(remove)
    Nutmeg, ground, .125 tsp(remove)
    Salt, .5 tsp(remove)
    Butternut Squash, 3 cup, cubes(remove)
    Milk, 2%, 1.25 cup(remove)
    Cider Vinegar, .2500 tbsp(remove)
    Egg, fresh, 2 jumbo(remove)
    Vanilla Extract, .5 tsp(remove)

Tips

Can serve with butter and syrup (not in calculations)


Directions

1. Cut the Butternut squash in half lengthwise and remove the seeds and guts.
2. Microwave squash for 4 minutes wrapped in plastic wrap.
3. Seasoned with Dizzy Pig Pineapple rub (not in nutrition calculations because it is minimal - this is an optional seasoning).
4. Grill on medium heat for 40 minutes flesh side down.
5. Scoop out flesh into a bowl when soft (puree consistency - put in food processor if not pureed).
6. Mix all other ingredients together and then add the squash to these ingredients.
7. Heat Cast Iron skillet over medium heat and then add .25 cup of mix.
8. Cook until sides start to brown and then flip.
9. Done when both sides are brown and center is set.

Serving Size: Makes 17 pancakes

Number of Servings: 17

Recipe submitted by SparkPeople user JAMIEA8.






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