Spiced Squash Pancakes

These moist, deep orange cakes are a breakfast treat, and if you like breakfast for dinner, these would be perfect candidates. Walnuts and maple syrup add crunchy sweetness.

Ingredients

Syrup

• 1/2 cup walnut pieces
• 1/2 cup maple syrup

Pancakes

• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup squash puree of your choice* (prepared in advance)
• 1 cup 1% low-fat milk
• 2 tablespoons vegetable oil
• 2 large eggs
• Vegetable oil spray

Preparation

1. In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
2. Preheat the oven to 200 F to hold the finished pancakes, if desired.
3. In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don't over-stir.
4. Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
5. Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.

* Squash Puree

1. Preheat the oven to 400 F.
2. Using your favorite winter squash (such as butternut, acorn, pumpkin, delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
3. Roast at 400 F until tender when pierced with a paring knife.
4. With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.

Authored by Robin Asbell. Reprinted with permission by strongertogether.coop

Stuffed Acorn Squash

Tender acorn squash is filled with apple and dried cranberry stuffing for a delectable side or main dish.

Ingredients

• 2 acorn squash, cut in half, seeds removed
• 3 tablespoons unsalted butter
• 3 cups diced yellow onion
• 2 celery stalks, diced
• 3 cups diced apple, cored and seeds removed (about 2 large apples)
• 1/2 cup dried cranberries
• 2 tablespoons maple syrup
• 1⁄3 cup water
• 1/2 teaspoon cinnamon
• Pinch each of salt and black pepper

Preparation

1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes.
2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.
3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.

Serving Suggestion

Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.