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Squash pancakes?!

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Every once in a while, you have a meal that you just have to blog about. I'm a week late on my delicious dinner at Estadio (must-try: corn, chicken. slushitos. end happy.) but I am still basking in the glow of a new recipe for yellow squash. Raise your hand if you're bored with grilling squash in salt, pepper, and a drizzle of olive oil. It's simple, reliable, and works, but quite boring,

Enter the squash pancake. I'll credit my cousin for sharing the recipe - slightly tweaked:

  • Extra garlic (2-3 more cloves)
  • Dubliner cheddar cheese instead of parm
  • Threw in an eggplant for good measure (I had a lot of them lying around, plus 2 giant / overgrown yellow squash)
  • Chopped white onions
  • Pinch of cayenne pepper and double the salt
This is my new favorite way to eat squash, and it didn't take too long to prepare once the squash were cooked & pureed (you could easily do this in advance). To top it, I sliced up mushrooms, red bell pepper, and yellow onions and stir fried them in olive oil. Plus some spicy mustard, and you have got yourself a meal. I think corn in the pancakes would add some extra color and sweetness but in general, it's above and beyond the usual grilled squash. Hooray!

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