ROASTED ACORN SQUASH AND SHALLOT PANCAKES
Try cooking these savory acorn squash and shallot pancakes for “Briner” (breakfast for dinner)! Not only would children enjoy pancakes at the dinner table, but the acorn squash is a delicious way to spice up a traditional meal. These roasted acorn squash pancakes are the perfect mix of sweet and savory. Is it breakfast? Is it dinner? Who cares; It's delicious!
Prep Time15 min Total Time1 hr 30 min Servings 8
- 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)
- 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).
- 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.
- Melt the butter over medium-high heat in a small sauté pan. Add the minced shallots and sauté until tender and browned, 5 minutes.
- In a large bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg.
- Add the squash puree, egg and sautéed shallots. Mix to thoroughly combine.
- 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.
- Stack and serve with chopped chives, whipped cream and maple syrup
ACORN SQUASH VEGGIE BURGERS
Try these delicious and healthy Acorn Squash Veggie Burgers for your next meal. They work well with a side of glazed Brussel sprouts or roasted broccoli. They can be eaten with or without a bun and are perfect for anytime of the year. Not only can these burgers last a week in the fridge, but they will also last in the freezer for longer storage. This recipe is a great way to create a dinner that is not only delicious and healthy but will last a long time. Enjoy!
- 1 acorn squash
- 1 1/2 cup rolled oats
- 1 cup red onion (diced)
- 1 cup pistacios (pieces)
- 1/4 cup flour
- 1 egg
- 1 tsp chili powder
- sea salt to taste
- Preheat oven to 350.
- Cut squash in half and remove the seeds. Brush the squash with oil and place face down on a lined baking sheet.
- Bake for about 45 minutes. You can tell it's done when you can easily press a fork through the flesh.
- Remove from oven.
- Remove skin.
- Put squash in a colander for 20 minutes, with a bowl underneath, to let excess water drip off as it cools.
- After the squash is mostly cooled, mix all ingredients in a dry bowl.
- Form into patties about a quarter cup at a time, place on a baking sheet, and put in oven to bake for 30-35 minutes. Flip them halfway through.
- Remove and serve.