Koginut Squash Pancakes
  • 1 and 1/4 cup roasted and mashed winter squash

  • 1/3 cup sour cream

  • 2 large eggs

  • ½ cup parmesan

  • 1 tsp baking powder

  • 1 cup all purpose flour

  • Olive oil for roasting

  • Butter for frying pan

  • Salt and pepper for taste

To start, half koginut squash and remove seeds from middle. Cut length wise into inch thick strips and coat in olive oil on a baking pan

  1. Place koginut in oven on broil for about 30 minutes (flipping each slice over halfway through) or until the slices are very soft when poked with a knife.

  2. Remove skins from roasted koginut and mash up the roasted squash

  3. In a large bowl, whisk squash, squash, eggs, cheese, salt, pepper and baking powder until smooth.

  4. Add flour and stir until just combined. Batter will be thick.

  5. Heat a large frying pan and coat the bottom with butter

  6. Heap scoops of batter (about a ¼ cup per pancake) and bake in pan, flipping them over when they turn golden brown.

  7. Enjoy your pancakes as is or with a dollop of sour cream on top!