Recipe for Butternut Squash Pancakes 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup peeled and grated butternut squash, (1 lb. squash)
2 cup grated potato, (about 2 medium)
1 med red onion, grated (1/2 cup)
2 tsp salt
2 x cloves garlic, minced
1 tsp dried sage
1/4 tsp grated nutmeg
1 lrg egg, beaten
3 tbl unbleached white flour
Salt and ground black pepper
Instructions:
Instructions: 20 PANCAKES OVO-LACTO

Butternut squash adds a sweet flavor to these potato pancakes. Theyre delicious served with applesauce.

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.

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. 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.

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