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Name: Butternut Squash Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c potato Grated, (about 2); 3 tb Unbleached white flour; 1 md Red onion grated (1/2 cup); 20 PANCAKES OVO-LACTO; 2 Garlic minced; 1 lg Egg beaten; 1 ts Dried sage; 2 c butternut Peeled and grated; 2 ts Salt; Vegetable oil for frying; 1/4 ts nutmeg Grated; Salt and ground black pepper

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INGREDIENTS

2 c potato ; Grated, (about 2)
3 tb Unbleached white flour
1 md Red onion ; grated (1/2 cup)
20 PANCAKES OVO-LACTO
2 Garlic ; minced
1 lg Egg ; beaten
1 ts Dried sage
2 c butternut ; Peeled and grated
2 ts Salt
Vegetable oil ; for frying
1/4 ts nutmeg ; Grated
Salt and ground black pepper

Servings

INSTRUCTIONS

Butternut squash adds a sweet flavor to these potato pancakes. Theyre delicious served with applesauce. Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water. Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly. Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary. PER PANCAKE: 37 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 70 CARB.; 11MG CHOL.; 218MG SOD.; 1G FIBER. Recipe by: Vegetarian Times, December 1998, page 22

NOTES

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Butternut Squash Pancakes

2 c potato Grated, (about 2)
3 tb Unbleached white flour 
1 md Red onion grated (1/2 cup)
20  PANCAKES OVO-LACTO 
2  Garlic minced
1 lg Egg beaten
1 ts Dried sage 
2 c butternut Peeled and grated
2 ts Salt 
  Vegetable oil for frying
1/4 ts nutmeg Grated
  Salt and ground black pepper

Butternut squash adds a sweet flavor to these potato pancakes. Theyre  delicious served with applesauce.    Place squash, potatoes and onion into a colander. Add 2 teaspoons  salt, mix and let drain over sink, about 15 minutes. Press vegetables  several times to extract water.    Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and  egg and mix thoroughly. Add flour and season with salt and pepper and  mix thoroughly. Heat about 1/8-inch oil in heavy-bottomed large  skillet. Using a heaping tablespoon, drop pancakes into oil; press  down with a spatula to flatten and ensure even cooking. Cook 1 to 3  minutes on each side, until golden brown. Remove to platter and keep  warm. Cook remaining batter adding more oil to pan when necessary.    PER PANCAKE: 37 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 70 CARB.;  11MG CHOL.; 218MG SOD.; 1G FIBER.        Recipe by: Vegetarian Times, December 1998, page 22

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Nutrition

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Serving Size: 1 Serving (803g)
Recipe Makes: 1

Calories: 672
Calories from Fat: 61 (9%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.3g
Cholesterol 211.5mg		65 %
Sodium 266.2mg		9 %
Potassium 2712.2mg		71 %
Total Carbohydrate 138.8g		41 %
	Dietary Fiber 18.9g	76 %
	Sugars, other 119.9g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 672

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