BUTTERNUT SQUASH GRIDDLE CAKES + APPLE COMPOTE*

My first butternut squash of the fall season (a monstrous one scored from mom’s friend’s garden) yielded a ridiculous amount of squashy flesh and so “hungryboy boyfriend” and I ate butternut dishes all week. Unemployment allowed me the luxury of making this “sunday brunch” on a lazy tuesday. Topped with a maple apple compote and tangy greek yogurt, it held us over till dinner (except when hungryboy wanted Chipotle for lunch, sigh). Note the glorious lone fig from my fig tree, all the rest were snagged by the squirrels before I could eat them.

{ Bon Appétiting, Katie }

Serves 2-3

1/2 cup ground oats

1/2 cup whole wheat flour

1/2 tsp cinnamon

pinch of salt

1 TBS baking powder

1/2 cup butternut squash

1 egg

1/2 cup almond milk ( or soy, cow, etc)

2 TBS maple syrup or agave syrup

2 TBS oil (sunflower, coconut, etc)

1/2 apple, grated

APPLE COMPOTE:

1 apple, cored and thinly sliced

2 TBS maple syrup or honey

1 tsp cinnamon

fresh grated ginger (optional)

1. Begin first with the compote to allow time for apples to soften. In a small saute pan combine ingredients for the compote and cook over low-medium heat until apples are soft (add a little water or lemon juice if sauce is too thick).

2. Combine pancake ingredients in a bowl and cook 1/4 cup portions of the batter in a well oiled cast-iron skillet, cooking a few minutes on each side. 

3. Serve pancakes with a dollop of greek yogurt and generous helping of compote.

{For the squash, I roasted it, cut in half lengthwise on 400 F in a baking dish, removing the seeds and lightly oiling, until tender}

*adapted from whatshouldieatforbreakfast

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