Sunday Night Dinner – Acorn Squash Pancakes with Apple Compote


Due to busy weekend schedules we actually had a ‘Sunday Morning Breakfast’ which was actually perfect for the produce in the share this week.  We had fluffy pancakes enhanced with a fall spiced acorn squash purée topped with a warm gala apple compote.  What’s  breakfast without scrambled eggs?  Don’t worry, we had a dozen of those too, fresh from Springdell!

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As we approach the fall and all of the pumpkins and squash that come with it, I wanted to share how easy it is to incorporate these ingredients into almost any meal, including breakfast!  Start by cutting the squash in half and scoop out the seeds.

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Place the squash cut side down on a a lined and sprayed cookie sheet.  Place them into a preheated 400 degree oven and bake for 30-45 minutes until the yellow flesh inside is very soft.  

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I usually set mine on the top of the stove to cool for at least 30 minutes, or until the squash is cool enough to touch.  Scoop out the cooked flesh into a blender or food processor, I used my vitamix.  

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Into the blender with the squash went a few tablespoons of cream, cinnamon and freshly ground nutmeg.  I was creamy and delicious, I could have eaten it just like that it was so good.  But, this purée was destined to become two batches of fluffy pancakes.

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My husband made a batch of pancakes, as he usually does, and we just added about a cup of the purée.  If this makes the batter too thick you can simply thin it out with a little more milk or cream.  Ours didn’t need anything.

To go along with the pancakes was a fresh gala Apple compote.  I peeled and roughly chopped three of the apples from the share and tossed them into a saucepan.  Add those delicious fall spices into the mix, to your liking.  I then mixed 1 tablespoon of corn starch into 3 table spoons of water and drizzled it into the saucepan with the apples.  This will help thicken the compote.  Cook the apples until tender and the sauce is thickened.

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We needed a little protein with our meals so we made a quick scrambled egg side for the eight of us.  Easy, flavorful, and quick!

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There you have it, our Sunday Breakfast.  I enjoy the flavors of fall so much, I can’t wait to continue sharing with you other fun fall goodies as the days and weeks bring us into the cooler weather and the beautiful produce that come with it!  Enjoy.

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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