Winter Squash and Sage Blini

• 1 lb butternut squash, seeded, membranes removed
• 12 cup whole wheat flour (2 1/2 ounces)
• 12 cup buckwheat flour (2 1/2 ounces)
• 12 cup all-purpose flour (2 1/2 ounces)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 12 teaspoon salt
• 2 eggs
• 1 12 cups buttermilk
• 3 tablespoons extra virgin olive oil or 3 tablespoons combination of olive oil and canola oil
• 1 tablespoon fresh sage leaf, slivered

1. Preheat oven to 400 degrees F; line a baking sheet with aluminum foil and oil lightly.
2. Place squash on the foil, skin side up, and roast until thoroughly tender, about 45 minutes to an hour; let cool until cool enough to handle.
3. Remove skin and puree in a food processor, fitted with the steel blade; you should have about 3/4 cups puree.
4. Sift together flours, baking powder, baking soda, sugar, and salt; in a medium-sized bowl, beat the eggs, then whisk in the buttermilk and pureed squash.
5. Add 2 tablespoons oil and whisk again.
6. Heat the remaining oil in a skillet over medium-high heat and fry the sage leaves until they begin to crisp, about 10 seconds only; remove, let cool a few minutes, then add to the liquid ingredients.
7. Whisk the dry ingredients into the liquids.
8. Heat griddle over medium-high heat and ladle 1 to 2 tablespoons of the batter per blini (they should be 2 to 3 inches in diameter; cook until bubbles break through, then flip and cook until lightly browned.
9. NOTE: These can be made weeks ahead and frozen.
10. Place a small piece of parchment paper between them and freeze in stacks of about 8.
11. Wrap tightly in plastic, then place in freezer bag for storage.
12. They can be thawed in the microwave or a medium oven (300 degrees F).

butternut squash, whole wheat flour, buckwheat flour, flour, baking powder, baking soda, sugar, salt, eggs, buttermilk, extra virgin olive oil, sage leaf

Taken from www.food.com/recipe/winter-squash-and-sage-blini-467683 (may not work)