Butternut Squash Pancakes


Butternut squash adds a sweet flavor to these potato pancakes. They’re delicious served with applesauce.

  • pancakeServings


  • 2 cups peeled and grated butternut squash (1 lb. squash)
  • 2 cups grated potato (about 2 medium)
  • 1 medium red onion, grated ( 1/2 cup)
  • 2 tsp. salt
  • 2 cloves garlic, minced
  • 1 tsp. dried sage
  • 1/4 tsp. grated nutmeg
  • 1 large egg, beaten
  • 3 Tbs. unbleached white flour
  • Salt and ground black pepper
  • Vegetable oil for frying


  1. Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.
  2. Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly.
  3. Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.

Nutrition Information

  • Serving Size: 20 pancakes
  • Calories: 37
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 11 mg
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 218 mg