Serve with chicken or pork or, for a vegetarian meal, with a crunchy sweet red and green pepper salad. The squash can be grated up to eight hours ahead, by hand or in the food processor, then refrigerated. Delicata and butternut work best.
- Portion size 4 servings
- 1 squash (1 lb/500 g)
- 1/4 cup chopped green onion
- 1 egg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 pinch pepper
- vegetable oil
Peel and seed squash; grate to make about 3 cups (750 mL). Pat dry with paper towel. In large bowl, whisk together onion, egg, flour, salt, thyme and pepper. Stir in squash.
Heat large nonstick skillet over medium heat; brush with oil. Using 1/4 cup (50 mL) packed squash mixture per pancake, drop into pan. Flatten with spatula to 1/2-inch (1 cm) thickness; cook for about 2 minutes or until golden. Turn and cook for about 3 minutes longer or until golden brown and crisp.
Transfer to baking sheet; place in 250°F (120°C) oven to keep warm. Repeat with remaining mixture.
Nutritional facts Per serving, about:
- Protein 3 g
- Calories 70.0
- Total fat 1 g
- Total carbohydrate 12 g