Spicy Squash Pancakes


We're arming you with a quick, tasty and savoury twist to pancakes. Have them for brunch, lunch or dinner. But most importantly its new way to use up any leftover squash!


  • 250g leftover roasted squash
  • 1 red chilli
  • 2 fresh rosemary sprigs
  • 30g parmesan cheese, grated and more to serve
  • 1 large egg
  • 280ml semi-skimmed milk
  • 150g self-raising flour
  • nutmeg for grating
  • 1 tablespoon olive oil
  • 1 bunch of rocket


  1. Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
  2. In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
  3. Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
  4. Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.


Photo Credit: Jonny Hughes @jonny2love
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