Roasted Butternut Squash & Cranberry Pancakes

A MATCH MADE TO LEAVEN

“Golden, dense and nutty; may I introduce you to bright, light and tart? I think you two are really going to hit it off.”

What does one do when the fridge contains little more than winter squash galore and a container of fresh cranberries? Well... throw a little party and introduce them! 

That we did, and it was a scrumptious success. Also included on the guest list were creamy goat cheese and crunchy bok choy, with several other eclectic invitees making a brief appearance. 

Now you may argue that such diverse characters have nothing in common and would never enjoy themselves at a mixer. You may even think the combination isn’t very tasteful. I admit, I too,had my doubts about how this medley of health and bounty would interact.  But let me tell you, the synergy was positively hot! They got on together so well you could smell the love in the air. Truly a colourful group. We’ll all be a getting together again soon! 

Roasted  Butternut Squash & Cranberry Pancakes

1 small butternut squash

 Olive oil

1 tablespoon butter

1 small onion, diced

2 apples, cored and cut into wedges

1/2 cup chicken stock 

3 baby bok choy, finely chopped

1 cup fresh cranberries

2 scallions, chopped

1/2 cup crumbled goat cheese

2 beaten eggs

1 cup wholewheat flour

1 teaspoon sriracha

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 450 degrees.

Cut the butternut squash in half lengthwise. Scoop out the seeds and discard.

Rub the skin of the squash with olive oil and sprinkle with salt and pepper.

Place the squash flesh-side down on a parchment lined baking tray and roast for about 40 minutes, or until tender and browned on the edges. Remove from the oven and set aside. 

Meanwhile, melt the butter over medium-high heat in small sauté pan. Add the onion and sauté until beginning to brown. Then add the apple and cook just until it begins to soften. Set aside.

Now, scoop out the inside of the squash and mash slightly. Measure out 2 cups. Save any remaining for another use.

Add the onion, apple and chicken stock to the measured squash and mix together. (Honestly, at this point you could add a little butter, pepper and salt and just eat as is. It’s delectable.)

Now add all remaining ingredients and gently stir together, just until combined. Do not over-mix.

Spray with nonstick spray and preheat griddle or fry pan. Test with a little batter and if it sizzles the griddle is ready. Pour batter 1/4 cup at a time and cook until lightly browned, about 2- 3 minutes per side. (The method of waiting to turn until bubbles form never works for me, they’re always burnt by then.)

Great topped with Thai chili sauce, sour cream or plain Greek yogurt.  We even tried it with chimmi churri and it was delicious!