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Butternut Squash Pizza,from Real Simple,looks good, will definately try soon!
- Thread starter nan
- Start date
marsha-tbay
Well-known member
Rec. Butternut Squash Pancakes
Butternut Squash Pancakes
2 cups uncooked butternut squash -- peeled and grated
2 cups grated potato baking potatoes -- (about 2 medium)
1/2 cup grated red onion
2 teaspoons salt
2 medium garlic cloves -- minced
1 teaspoon dried sage
1/4 tsp. grated nutmeg
1 large egg -- beaten
3 tablespoons unbleached all-purpose flour
vegetable oil for frying
20 PANCAKES
These crisp little pancakes are great with a dollop of sour cream, applesauce or even salsa.
To speed preparation, grate the vegetables using the shredding disc of a food processor.
In colander in sink, combine grated squash, potatoes and onion. Add slat and toss to blend.
Let stand 15 minutes, pressing vegetables several times to extract as mush liquid as possible.
Preheat oven to 200 degrees. Transfer squash mixture to medium bowl. Stir in garlic, sage,
nutmeg and egg until well combined. Add flour and freshly ground pepper to taste and mix well.
In large, heavy skillet, heat about 1/8-inch oil over medium heat until hot but not smoking.
Using large tablespoon, drop mixture into oil Cook until well browned, turning once, 1 to 3
minutes per side. Drain on paper towels.
Transfer pancakes to ovenproof plate and keep warm in oven while you cook remaining pancakes,
adding more oil as needed. Serve hot.
PER PANCAKE: 38 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 7G CARB.; 11MG CHOL.; 218MG SOD.;
1G FIBER
Recipe originally appeared in the December 1998 issue of Vegetarian Times.
Butternut Squash Pancakes
2 cups uncooked butternut squash -- peeled and grated
2 cups grated potato baking potatoes -- (about 2 medium)
1/2 cup grated red onion
2 teaspoons salt
2 medium garlic cloves -- minced
1 teaspoon dried sage
1/4 tsp. grated nutmeg
1 large egg -- beaten
3 tablespoons unbleached all-purpose flour
vegetable oil for frying
20 PANCAKES
These crisp little pancakes are great with a dollop of sour cream, applesauce or even salsa.
To speed preparation, grate the vegetables using the shredding disc of a food processor.
In colander in sink, combine grated squash, potatoes and onion. Add slat and toss to blend.
Let stand 15 minutes, pressing vegetables several times to extract as mush liquid as possible.
Preheat oven to 200 degrees. Transfer squash mixture to medium bowl. Stir in garlic, sage,
nutmeg and egg until well combined. Add flour and freshly ground pepper to taste and mix well.
In large, heavy skillet, heat about 1/8-inch oil over medium heat until hot but not smoking.
Using large tablespoon, drop mixture into oil Cook until well browned, turning once, 1 to 3
minutes per side. Drain on paper towels.
Transfer pancakes to ovenproof plate and keep warm in oven while you cook remaining pancakes,
adding more oil as needed. Serve hot.
PER PANCAKE: 38 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 7G CARB.; 11MG CHOL.; 218MG SOD.;
1G FIBER
Recipe originally appeared in the December 1998 issue of Vegetarian Times.
I.m getting the stuff when I shop today, will probably do tomorrow and will...
let you know.I'm not real happy with the fat and sodium count here.Sat. fat not too bad, probably from prepared crust? When I do it again, will make my own with just olive oil.
But it looks so damn good. The carbs are probably most of what you want for the day? And 1/6th is not a real big serving, side dish?
Still going to try it and look for ways to tweak.
Standby --
NUTRITION PER SERVING
CALORIES 368(29% from fat); FAT 12g (sat 3g); SUGAR 5g; PROTEIN 11g; CHOLESTEROL 8mg; SODIUM 981mg; FIBER 3g; CARBOHYDRATE 56g
let you know.I'm not real happy with the fat and sodium count here.Sat. fat not too bad, probably from prepared crust? When I do it again, will make my own with just olive oil.
But it looks so damn good. The carbs are probably most of what you want for the day? And 1/6th is not a real big serving, side dish?
Still going to try it and look for ways to tweak.
Standby --
NUTRITION PER SERVING
CALORIES 368(29% from fat); FAT 12g (sat 3g); SUGAR 5g; PROTEIN 11g; CHOLESTEROL 8mg; SODIUM 981mg; FIBER 3g; CARBOHYDRATE 56g