<< Back

Butternut Squash Pancakes

1 butternut squash, peeled, seeded and grated

¼ cup red onion, diced

½ jalapeno, seeded and diced

A pinch of cinnamon

1 teaspoon salt

½ teaspoon black pepper

Pinch of cayenne

2-3 tablespoons flour

1 egg

4-8 tablespoons olive oil

Directions:

  1. Peel squash. Cut in half, scoop out seeds. Cut into more manageable pieces and grate into a bowl.
  2. Add onion, pepper, spices and 2 tablespoons of flour.
  3. Add egg. Mix together with your hand. If mixture is too wet add another tablespoon of flour.
  4. Heat pan on med-low with 4 tablespoons of olive oil. Make a pancake the size of your palm and carefully add to pan when oil is hot. Add 2 more pancakes to pan. Cook until one side is brown 3-4 minutes flip and cook another 4 minutes. Place on a paper towel to soak up excess oil.
  5. Repeat until mixture is gone. Adding more oil for each batch.
Search recipes

Join Nollie as she talks about our box program.

Burger Battle Big Macleod with Bacon

Summer/Fall box program.

Old Website

We are in the process of building this new website.  Click here to see our old Strawberry Hill Farm website along with your past order history, blogs, and other information. 

Sign Up for a winter box!