Pumpkin Pancakes

2 cups flour (AP or whole wheat)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Butternut Squash and Roasted Garlic Puree

1 large or 2 small butternut squash (4lbs)
20 cloves of garlic (1.5-2 heads)
4 T olive oil, divided
¼ C water
2 leeks, finely chopped
5 C stock (chicken or vegetable)
salt and pepper to taste
2 T finely chopped chives

Preheat oven to 350. Peel, seed and cut squash into 1” slices.

In a large roasting pan, combine squash, garlic and 2 T of the oil. Toss. Pour in the water. Roast, stirring occasionally until the garlic and squash are golden and soft, 50-60 min. Add more water if the squash begins to scorch.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 T of oil. Add leeks and sauté until golden brown, 12-15 min. Set aside.

In a blender, in batches, combine roasted squash, garlic and lees with 1 cup of the stock. Puree until very smooth, about 1 min. Transfer pureed squash to a large saucepan. Stir in remaining 4 cups of stock and bring to a simmer. Season to taste with salt and pepper.

Ladle into warmed bowls and garnish with chives.

4-6 servings


[based on 4 servings]

Calories 386
Calories from Fat 134

Total Fat 14.9g (23%)
Saturated Fat 2.2g (11%)
Cholesterol 0mg (0%)
Sodium 985mg (41%)
Total Carbohydrates 65.3g (22%)
Dietary Fiber 10.2g (41%)
Sugars 12.8g
Protein 7.1g

Vit A 981% Vit C 177%
Calcium 29% Iron 25%
Nutrition Grade A