Squash and stilton pancakes Recipe

(114 ratings)
Sending your rating
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Cooking:

40 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This veggie savoury pancake is great as a quick main meal – and even better followed by a delicious dessert pancake

Ingredients

  • Our classic 
  • 400g (14oz) butternut squash
  • 15ml (½ fl oz) olive oil
  • 100ml (3½ fl oz) vegetable stock
  • 50g (2oz) watercress
  • 50g (2oz) Stilton

Method

  • Dice the unpeeled butternut squash and sauté in the olive oil until golden.

  • Add the vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid.

  • Stir in the roughly chopped watercress and 25g Stilton. Season to taste.

  • Preheat the oven to 200°C (400°F, gas mark 6). Divide the mixture between four pancakes and place on an oiled baking sheet.

  • Scatter over the rest of the crumbled Stilton and bake for 15 mins or until crisp and golden. Serve hot.

More Recipe Ideas

Top Tip

Don't fancy Stilton? You could always use another cheese, such as feta, for these pancakes.