Happy Monday! And happy start of the week. I am looking forward to having a better week. And what better way to start than on a chili fall morning watching Poppy practicing her walking (😲) with my house smelling like Roasted Butternut Squash Pancakes. MMM…
So last week. Oh last week. It was an off week. I think it was a combination of little exercise, little sleep and a bit of the blues. Honestly I don’t know why I was feeling off but I was. One of those weeks when I was feeling anxious, wanderlust and in need of something, but no clue on what that something was.
The low point of the week was definitely Friday. As I was working on a blog post, my external hard drive, decided to crash. This is where I keep everything. Everything from all my baby photos to blog content to everything. Videos of my baby girl 😢
Ok not going down that rabbit hole again.
Apparently it is looking NOT GOOD to recover the data. The hubs has spoken to a few folks, but no great news. And of course my second data backup location was recently changed so long story short, I probably have 30% of my data at this point.
Needless to say I had a meltdown. Ok several. What gets me the most are family photos that I may not be able to get back.
But no more. Yea what happened sucked. BIG TIME. But stuff like this happens, normally to teach a lesson. My lesson, back up my stuff in more reliable locations. Plus in the grand scheme of things, losing a little data is no big deal. Time to focus on the stuff that actually matters.
My beyond adorable kid has been practicing her first steps lately. It’s like watching a little drunken Frankenstein hobbling around. The best part is that she leads with her little belly. Too cute to even describe it!
My little girl is getting so big. SO BIG!
Apart from my cute kid, the other thing to help get me over my funk have been all things Fall. Anything pumpkin, cinnamon, squash, or apple make me so happy.
This morning it is all about these lightly sweet and spiced Roasted Butternut Squash Pancakes.
Squash pancakes might sound odd, but it is basically like pumpkin pancakes but betters! Did you know that a can of pumpkin puree is largely squash!? Yea squash, not pumpkin. So that pumpkin latte you are drinking should really be called squash latte,
Back to my point, these pancakes are da bomb! Da Squash BOMB! They are lightly spiced with cinnamon and pumpkin pie spice, perfectly sweet, beautifully orange and oh so soft.
These are somewhat similar to my favorite Pumpkin Spice Pancakes, However these definitely have a unique quality to them. Roasting the squash creates a deeper caramelized squash flavor that canned pumpkin just can’t match.
On a kid note, these are awesome for kids! Great way to get them to eat squash. And because they are lightly sweetened, a touch of maple syrup is more than enough. Plus due to the awesome fiber in our squash friend, these delicious pancakes help keep my little one regular. (yes I’m sure you wanted to know that).
Roasted Butternut Squash Pancakes. Take your pumpkin pancakes to the next level. Ideal for little kids and big kids (aka adults) alike.
Roasted Butternut Squash Pancakes
Makes about 20 small pancakes.
Notes: Don’t forget you can make your own buttermilk by adding 1 tablespoon vinegar to milk, stir and let it sit for a few minutes.
- 2/3 cup roasted butternut squash, mashed (roasting instructions below)
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (or sub for gluten free)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
To roast the butternut squash, preheat oven to 350 degrees. Simply take a small squash, and slice it in half length wise. Scoop out the seeds with a spoon and discard. Then rub a little olive oil on the flesh. Place squash flesh down on a parchment or silicone baking mat lined baking sheet. Roast for about 40 minutes or until flesh is very tender. Then scoop out flesh and mash. Save any leftovers to add to muffins, oatmeal or anything that would normally add pumpkin to!
In a large bowl, stir together the flour, baking powder, salt, cinnamon, and allspice (dry ingredients). Next add milk, egg, syrup and vanilla. Lastly mix in the squash. Stir to combine until lumps are gone.
Heat a large skillet over medium with a little butter to lightly coat surface.
Pour a 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and you see air bubbles. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with all the batter.
Serve pancakes with a dollop of your favorite yogurt and a little syrup.
If you have leftovers, either keep in the fridge for a week or freeze by wrapping a few in plastic wrap and then put in Ziploc bag. Thaw to eat or microwave for 20-30 secs.
Slightly adapted from The Roasted Root.