Butternut squash, chickpea and blue cheese pancakes
- February 2013
- Serves 4-6
- 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.
- 31.5g (17.7g saturated)
- 26.8g (8.3g sugars)
For 6 servings
- 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
- 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.
- 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.
- 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.
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