‘Tis the season for Thanksgiving goodies: pumpkin, cranberry, radishes – and squash. My favorite is acorn; small enough for easy handling, and flavorful without overwhelming. This time I was in a mood for squash pancakes – baked without a recipe, making it up as I went.
Yield about 10-12 pancakes
Pulp from 2 small acorns, baked and scooped
1 XL egg
1 cup of 2% Ricotta
1.5 cup of prepared couscous (I added almond slivers, olive oil and pinch of sea salt)
Fat from 2 slices of fried bacon (could be eliminated if Ricotta is whole-milk), chilled
Fistful of your favorite herbs, chopped. Mine was cilantro.
1/2 cup of shredded hard cheese of your choosing (I had a mixture of Mexican cheeses)
Salt, pepper to taste
Small amount of canola oil for greasing baking sheet
Combine all ingredients in a bowl, mix well. Line baking sheet with parchment paper, smear with canola oil.
With two table spoons form round pancakes on baking sheet, flatten them and finish with sprinkling of shredded cheese. Bake for about ~35-40 min in the middle of the oven until reddish-golden.
Good for breakfast or lunch; here I served them with goat cheese and pickled red pepper – but they are as good simply with yogurt.