Spiced Squash Pancakes Recipes

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SPICED SQUASH PANCAKES



Spiced Squash Pancakes image

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
3 shallots, minced
2 small jalapenos, seeded and minced
3 tablespoons minced peeled fresh ginger
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Coarse salt and ground pepper
3 cups Simple Roasted Spaghetti Squash, patted dry
2 large eggs, lightly beaten
1/4 cup all-purpose flour (spooned and leveled)
Nonstick cooking spray

Steps:

  • Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
  • Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g

SPICY PAN-FRIED SQUASH



Spicy Pan-Fried Squash image

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 9

1 acorn squash, halved and seeded
½ onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
¼ cup olive oil

Steps:

  • Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
  • Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 81.1 mg, Sugar 3.6 g

SQUASH PANCAKES



Squash Pancakes image

These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.

Provided by Chele B

Categories     Vegetable

Time 25m

Yield 12 pancakes, 2-6 serving(s)

Number Of Ingredients 8

1 cup grated yellow squash (or zucchini would be good too)
1 green onion, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1 tablespoon melted margarine or 1 tablespoon butter
1 beaten egg
1 dash pepper

Steps:

  • combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
  • NOTE: when doubling recipe, do not double salt.

PUMPKIN (OR SQUASH) PANCAKES



Pumpkin (Or Squash) Pancakes image

A nice way to start Thanksgiving Morning with these moist and spicy pancake! You can use can or your own roasted and pureed pumpkin, butternut, acorn squash, sweet potatoes, or your favorite squash. Try topping with Amaretto Pecan Syrup recipe #70565 or and Pecan Honey Butter recipe #69286

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
2 eggs, slightly beaten
1/2 cup pumpkin puree
1/2 cup packed brown sugar or 1/4 cup molasses
1/2 cup buttermilk
2 tablespoons light olive oil
1/3 cup chopped dried cranberries or 1/3 cup mini chocolate chip
1/3 cup chopped roasted hazelnuts (or nuts of choice)
syrup
whipped cream
ice cream
powdered sugar, for dusting

Steps:

  • In a large bowl, sift together flour, baking powder, salt, and spices.
  • Set aside.
  • In another bowl, beat eggs slightly.
  • Add pumpkin or squash puree, brown sugar or molasses, buttermilk and olive oil.
  • Mix until smooth.
  • Blend in the dry ingredients all at once.
  • Mix until batter is smooth.
  • Allow batter to rest for 30 minutes or more.
  • Stir cranberries and nuts into batter, and if batter is to thick thin with additional tablespoon of buttermilk.
  • To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet.
  • Cook slowly until bubbles appear on top and bottom is golden brown.
  • Lift edge to check.
  • Turn and cook until other side is golden brown.
  • Continue making pancakes until all batter is used.
  • Makes about 24, 3-inch pancakes.
  • Garnish with cinnamon & powdered sugar, maple syrup or your favorite pancake syrup.

Nutrition Facts : Calories 407.2, Fat 16.7, SaturatedFat 2.5, Cholesterol 107, Sodium 506, Carbohydrate 57, Fiber 2.7, Sugar 29.2, Protein 9.3

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