Butternut squash, chickpea and blue cheese pancakes

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
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

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.

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