Butternut squash, chickpea and blue cheese pancakes

Butternut squash, chickpea and blue cheese pancakes

Make pancakes into a savoury, vegetarian dinner recipe with butternut squash, chickpeas and blue cheese. Check out this spinach and ricotta pancake bake, too, with a spicy red pepper sauce.

Butternut squash, chickpea and blue cheese pancakes

  • Serves icon Serves 4-6
  • Time icon 30 minutes

Make pancakes into a savoury, vegetarian dinner recipe with butternut squash, chickpeas and blue cheese. Check out this spinach and ricotta pancake bake, too, with a spicy red pepper sauce.

Nutrition: per serving

Calories
450kcals
Fat
31.5g (17.7g saturated)
Protein
16.7g
Carbohydrates
26.8g (8.3g sugars)
Fibre
5.7g
Salt
1.2g

For 6 servings

Ingredients

  • Vegetable stock
  • 1 butternut squash, peeled and thinly sliced,
  • 400g chickpeas, drained
  • 1 large onion, chopped
  • 8 tbsp crème fraîche
  • 4-6 pancakes
  • 100g blue cheese
  • 20g cheddar, grated
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Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Bring a medium pan of vegetable stock to a simmer, then add the squash and cook for 5 minutes or until just soft. Add the chickpeas and cook for 1 minute, then drain.
  2. Heat a little oil in a frying pan over a medium heat, then gently fry the onion until soft. Add the squash and chickpeas with the crème fraîche and toss.
  3. Trim the pancakes to fit a 1.5 litre ovenproof dish, then layer with the squash mixture, crumbling plenty of blue cheese between the layers. Top with blue cheese and cheddar then bake for 30 minutes.

Nutrition

For 6 servings

Calories
450kcals
Fat
31.5g (17.7g saturated)
Protein
16.7g
Carbohydrates
26.8g (8.3g sugars)
Fibre
5.7g
Salt
1.2g

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