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Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash pancakes with butternut yogurt sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Ingredients in Butternut Squash Pancakes protein - egg whites and vanilla protein powder butternut squash - you can roast your own and mash it into a puree but canned works great too. These pancakes are tasty topped with maple syrup, peanut butter, yogurt and/or granola.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you can achieve it.
Materials for making of Butternut squash pancakes with butternut yogurt sauce:
- Get [Dry Ingredients]:
- Get flour
- Make ready salt
- Make ready baking powder
- Get baking soda
- Take sugar
- Get cinnamon
- Make ready nutmeg
- Prepare [Wet Ingredients]:
- Prepare mashed butternut squash
- Take egg
- Make ready milk
- Prepare cider vinegar
- Prepare drops vanilla essence, optional
- Prepare [Butternut Squash Yoghurt Sauce]:
- Get mashed butternut squash
- Get sugar
- Get plain yoghurt
- Get Other: Butter for topping
Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; process a few You usually can find cubed butternut squash at Trader Joe's; it's much easier than cubing it yourself. Also, feel free to use sweet potatoes instead. Drizzle with yogurt sauce and serve the remaining sauce separately. Cookbook author Meera Sodha's Goan Butternut Squash Cafreal recipe, from Fresh India, inspired this roasted squash-based main.
Instructions To Make Butternut squash pancakes with butternut yogurt sauce:
- Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
- Combine dry ingredients in a bowl and mix well.
- Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
- Mix the the dry ingredients into the wet ingredients.
- Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
- Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
- For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
- Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)
Pour ½ cup sauce over each. Top with remaining frizzled onions and garnish with dill. Butter bean and butternut squash ragout with yogurt and hot mint oil. Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into.
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