These tender, savoury pancakes are a quick, tasty way to cook up squash; serve them as is, or alongside roasted meat or fish.
1 small butternut squash (look for one with a thick neck)
2 green onions or 4-6 chives, finely chopped
1 large egg
1/2 tsp curry paste or powder
3 tbsp all-purpose flour
salt and pepper, to taste
canola or other mild vegetable oil, for cooking
Grate the squash on the coarse side of a box grater; you should have about 3 cups. Place in a medium bowl and add the green onions (reserve a few for garnish, if you like), egg and curry paste or powder; stir to blend well. Add the flour and some salt and pepper to taste; stir/toss with a fork to combine everything well.
Set a heavy skillet over medium-high heat. Add a generous drizzle of oil and drop small spoonfuls of the mixture into the hot skillet, pressing down with the back of a spoon to spread them out to about 2 inches in diameter. Cook until golden on the bottom, then flip with a thin spatula and cook until golden on the other side. Repeat with the remaining squash mixture, adding more oil as needed. Serve warm, topped with extra green onions or chives, if you like. Serves 4.
Per serving: 212 calories, 11.7 g fat (1.2 g saturated fat, 7.1 g monounsaturated fat, 3.4 g polyunsaturated fat), 46 mg cholesterol, 24.8 g carbohydrate, 4.5 g protein, 3.8 g fibre.
Originally published in ParentsCanada magazine, Fall 2017.