By Roselou Warren
Published on September 1, 2014

Fresh butternut squash has a sweetness that enriches these gluten-free desserts…

INGREDIENTS

• 1 butternut squash, peeled and chopped
• 1 tbsp chives
• 1 tbsp onion powder
• ½ cup red onion, finely chopped
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• Coconut oil

DIRECTIONS

• Steam the butternut squash until tender
• Once tender mash it into a fine pulp.
• Season the mashed pulp with onion powder, salt and pepper
• Add sage, red onion and chives
• Pre-heat skillet on medium heat with coconut oil
• Ladle mixture into pancake shapes
• Cook until brown and crispy