I used to hate anything green when I was a kid. Now, I’m all over vegetables. I’ve only introduced myself to a variety of squashes recently. I love Kobucha the best. I roast wedges with garlic oil, pepper medley, rosemary and a drizzle of maple syrup. So good I even eat the rind !
The last time I was at the Kamloops Farmers Market I picked up two small Kobucha and Gem Squashes. Both were green and speckled but the Gem Squash had a lighter, wetter flesh similar to zucchini. I wanted to put my cooked Gem Squash leftovers to good use. I found Gluten Free Gigi’s Golden Butternut Squash and Wild Blueberry Pancakes recipe. I increased the squash to 1 Cup. I misread the recipe and included the Coconut Oil in the batter plus threw in the extra yolk on hand . I usually have light Blueberry Cottage Cheese Pancakes daily, so I used frozen Raspberries instead of Blueberries to change things up. This forgiving recipe worked out well…my teenager even ate 2 without complaint !