Looking for a butternut squash easy recipe? Here is one I really like and often make!
For Curry Boy and me, we usually have 3 dishes for dinner. One is simply stir-fry vegetables, another one is something saucy that goes well with rice, and the last one is something crispy and crunchy – which often happens to be pancakes.
Reasons? Simple. It’s a no-brainer, can use up leftover vegetables, and most importantly, Curry Boy can cook and flip the pancake!
I recently saw a Japanese recipe using pumpkin and cheese to make a pancake. Then I think I could use butternut squash instead!
When you compare pumpkin and butternut squash, they are quite similar in terms of taste, but I personally prefer latter because it’s much easier to cut!
Here are some key points to note:
- Thick matchsticks size of butternut squash: Don’t cut them too thick, they will need more time to heat through, while the cheese can get too burnt; don’t cut them too thin either, as you want some bite from them so you can taste their lovely sweetness.
- Grated Emmental cheese: This is my favourite choice for pancake so far. It’s already grated so it’s easier to get crispy while pan-frying. Also, it tastes rich and great!
- The right ratio of water and flour/starch: I usually use 15 g tapioca starch to 40 g plain flour. But this time, I wanted the squash texture to pop-up more, so I used less flour and starch. As always, you may want to use the starch you have on hand. Do try out the perfect ratio you like as their properties vary.
- A ø24 cm shallow pan: It’s the right size for this pancake and it allows you to flip easily.
Ingredients
Serves: 2-4
- 100 g butternut squash
- 30 g grated Emmental cheese
- 30 g plain flour
- 10 g tapioca starch
- 70 g water
- 1/8 tsp salted bouillon vegetable powder
- 1/4 tsp salt
- black pepper
How to Make Butternut Squash Cheesy Pancake
- Peel the butternut squash and cut into slightly thick matchsticks size.
- Mix with the remaining ingredients in a bowl.
- Heat some oil in a pan with medium-high heat, pour in the batter and cook until one side is golden. Flip to the other side and cook until it’s done.
More Savoury Pancake Recipes
- The Perfect Cheesy Courgette Pancake
- Korean Street Food Bindaetteok Kimchi Pancake
- Coriander and Shrimp Savoury Pancake
- Easy Red Cabbage Vegan Pancake
