1 butternut squash, peeled and roughly chopped
1 Tbsp. Chives
1 Tbsp. onion powder
½ cup red onion, finely chopped
1 tsp fresh sage, chopped
Salt and pepper to taste
Steam the butternut squash until they turn tender.
Once tender mash into a fine pulp.
Season the mashed pulp with onion powder, salt and pepper.
Add Sage, red onion and chives.
Preheat skillet on medium with coconut oil.
Ladle mixture into pancake shapes and cook until brown and crispy on both sides.
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