Traditional recipes

Leftover squash pancakes

Leftover squash pancakes

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Makes 12

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 79 4%

  • Fat 2.1g 3%

  • Saturates 1g 5%

  • Sugars 2.1g 2%

  • Salt 0.2g 3%

  • Protein 3.7g 7%

  • Carbs 12.2g 5%

  • Fibre 0.7g -

Of an adult's reference intake


  • 250 g leftover roasted squash
  • 1 fresh red chilli
  • 2 sprigs of fresh rosemary
  • 30 g Parmesan cheese , plus extra to serve
  • 1 large free-range egg
  • 280 ml semi-skimmed milk
  • 150 g self-raising flour
  • 1 whole nutmeg , for grating
  • olive oil
  • rocket

Recipe From

Jamie Magazine

By Jodene Jordan


  1. Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
  2. In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
  3. Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
  4. Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

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