During the season of #PumpkinEverything, I typically find new ways of using Butternut Squash. Although there is a number of other pumpkin/squash varieties that are great for pumpkin recipes, some of my favorites are Blue Hubbard, Red Kuri, Honey Nut Squash, Long Pie Pumpkin, and Pink Banana Pumpkin.
I found that the easiest way to make the puree is to bake the Butternut in the oven at 375° about 45-50 minutes depending on the size of Butternut. When checking on baking squash, DO NOT put your face immediately at the door, there will be a wave of HOT STEAM. It's not the type of sauna you're looking for, trust me, I’ve learned from experience. Before you remove the squash from oven, test it with a fork, if it easily pierces the flesh, you're golden. If not, continue to cook until it does.
After removing from oven, allow to cool until you can comfortably touch it. Then, use a spoon to separate the flesh from the skin; it should peel right apart. Finally, puree in a food processor or hand mash, either is fine.
1 C whole wheat flour
1 C unbleached all purpose flour
2 TBS maple syrup/honey/or sugar
3 tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
¼ C chia seeds
1 C butternut squash puree
1 ¼ C milk
2 TBS vinegar
1 tsp pure vanilla extract
1. Mix together milk & vinegar, set aside to “sour”.
2. Mix together all dry ingredients.
3. Mix together “sour milk”, vanilla, and eggs then add to dry mixture, mix until just combined, lumps are good.
4. Heat skillet to medium heat and butter thoroughly; spoon batter by the 1/4C into the skillet. Cook until bubbles start appearing and flip, cook until golden.
5. Serve immediately, or keep pancakes warm in the oven at 200 degrees until all the batter is finished.
Drizzle with agave or maple syrup and devour with a glass of milk!