Sugarfoot Farms

Conway, SC

Since 2009

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Butternut Squash Pancakes

1 butternut squash, peeled, seeded and grated

¼ cup red onion, diced

½ jalapeno, seeded and diced

A pinch of cinnamon

1 teaspoon salt

½ teaspoon black pepper

Pinch of cayenne

2-3 tablespoons flour

1 egg

4-8 tablespoons olive oil


  1. Peel squash. Cut in half, scoop out seeds. Cut into more manageable pieces and grate into a bowl.
  2. Add onion, pepper, spices and 2 tablespoons of flour.
  3. Add egg. Mix together with your hand. If mixture is too wet add another tablespoon of flour.
  4. Heat pan on med-low with 4 tablespoons of olive oil. Make a pancake the size of your palm and carefully add to pan when oil is hot. Add 2 more pancakes to pan. Cook until one side is brown 3-4 minutes flip and cook another 4 minutes. Place on a paper towel to soak up excess oil.
  5. Repeat until mixture is gone. Adding more oil for each batch.