Roast enough winter squash with butter & spices to equal 1 cup pureed
1 C Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tbsp Sugar
Cinnamon to Taste
Nutmeg to Taste
1/2 Tsp Salt
1 1/4 C Buttermilk
2 Eggs Beaten
1/2 Tsp Vanilla
Sift together all dry ingredients. Whisk together all wet ingredients including pureed squash. Stir dry ingredients into wet ingredients but do not over-mix - lumps are ok. Set aside for at least 10 minutes while you are heating griddle. Pour desired size on to griddle, cook on first side till bubbles appear then flip.
Serve with pecan honey butter and/or sauteed apples & warm syrup.
CREAMY BUTTERNUT SQUASH SOUP
(This version by Donna at Wagon Road Greenhouse)
2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash (cut into 1 inch chunks)
(a tip: if you have difficulty peeling butternut, just boil it whole for 10-15 min., let it cool, and then peel it.)
1 onion diced
1 tablespoon butter
3 large garlic cloves sliced thickly
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth (or veggie broth)
1 ½ cups half and half (or milk)
Salt and pepper to taste
Heat oil over medium heat in large saucepan
Add butternut squash and onion; sauté stirring occasionally then frequently as squash starts to turn golden brown (7-8 mins.)
Reduce heat to low; add butter, sugar and garlic. Cook until all vegetables are caramel color (approx. 10 mins.)
Add cinnamon, ginger, cloves, and cayenne pepper and continue to sauté approx. one more minute.
Add broth and bring to a simmer over medium/high heat. Reduce heat to low and simmer partially covered until squash is tender (10 mins.)
Use a blender or food processor to puree until smooth (30 seconds to 1 minute.)
Return to pan, add half-and-half until soup-like, but thick enough to enjoy a nice creamy texture.
*This recipe was slightly modified from one which originally appeared in “USA WEEKEND” on 10/24/2004
Copyright 2017 by Northeast CT Farmers Market Association, Inc.