Butternut Squash Pancakes Recipe

• 2 c. peeled and grated butternut squash, (1 pound squash)
• 2 c. grated potato, (about 2 medium)
• 1 med red onion, grated (1/2 c.)
• 2 tsp salt
• 2 x cloves garlic, chopped
• 1 tsp dry sage
• 1/4 tsp grated nutmeg
• 1 lrg egg, beaten
• 3 Tbsp. unbleached white flour Salt and grnd black pepper Vegetable oil for frying

1. 20 PANCAKES OVO-LACTO
2. Butternut squash adds a sweet flavor to these potato pancakes.
3. They're delicious served with applesauce.
4. Place squash, potatoes and onion into a colander.
5. Add in 2 tsp.
6. salt, mix and let drain over sink, about 15 min.
7. Press vegetables several times to extract water.
8. Transfer vegetables to a medium bowl.
9. Add in garlic, sage, nutmeg and egg and mix thoroughly.
10. Add in flour and season with salt and pepper and mix thoroughly.
11. Heat about 1/8-inch oil in heavy-bottomed large skillet.
12. Using a heaping Tbsp., drop pancakes into oil; press down with a spatula to flatten and ensure even cooking.
13. Cook 1 to 3 min on each side, till golden.
14. Remove to platter and keep hot.
15. Cook remaining batter adding more oil to pan when necessary.

butternut squash, potato, red onion, salt, garlic, sage, nutmeg, egg, unbleached white flour salt

Taken from cookeatshare.com/recipes/butternut-squash-pancakes-96233 (may not work)