Nothing but-ternut leftovers

The other night we made roast chicken and butternut squash in the oven. The leftover butternut squash did not get thrown out, instead we made pancakes in the morning. Crispy, yet smooth, pancakes where the nutmeg provides a much needed warmth in January. They are oh so easy to make, and I think that in theory you can just use your favourite pancake recipe and add cooked and mashed butternut squash, but here's the one I used.

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You'll need

300 g cooked butternut squash
150 g flour (I used wheat flour)
1,5 tsp baking powder
2,5 dl milk (I used almond milk)
1/2-1 tsp cinnamon
1 pinch of grated nutmeg
1 egg

How to

Quickly mix the squash with a hand mixer in a bowl. In another bowl, mix the dry ingredients and then whisk in the egg and milk, and then the squash. Fry small pancakes until golden on both sides, and serve with your favourite toppings.

Short invitation; please, please try to reduce your food waste. I know it's hard, and I'm not here to make you feel bad. Quite the opposite as I can promise you, that giving your grocery shopping some extra thought, to later avoid throwing too much out, will make you feel so, so good. Take it step by step, don't over do it to feel as if you're failing. I've started looking at food not as a right, but as a gift (you may laugh as much as you want) and I try to appreciate it by not overconsume and be creative in the kitchen.

Much love,

Emelie

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