Butternut Squash and Sage Blini
Inspired by techniques from NYT Cooking.
Nutty buckwheat pancakes infused with roasted squash purée and finished with crispy sage leaves, best served with soured cream.
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Method
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Equipment
- baking tray
- foil
- food processor
- sieve
- medium bowl
- whisk
- small frying pan
- griddle or large non-stick frying pan
- palette knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 5.4 g |
| Carbohydrate | 22.4 g |
| of which sugars | 3.3 g |
| of which free sugars | 0.4 g |
| Fat | 5.9 g |
| of which saturates | 1.2 g |
| Fibre | 2.5 g |
| Salt | 0.96 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Squash purée
- 450 g butternut squash, seeded
Batter
- 70 g wholemeal flour
- 70 g buckwheat flour
- 70 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 4 g caster sugar about 1 tsp
- 3 g fine sea salt or table salt about ½ tsp
- 2 large eggs
- 360 ml buttermilk
- 45 ml extra-virgin olive oil
- 1 tbsp sage leaves, finely sliced
- 1
Roast Squash. Preheat the oven to 200 °C (180 °C fan), line a baking tray with foil and oil lightly; lay 450 g butternut squash (seeded, cut side down, skin up) on the tray and roast 45-60 minutes until completely soft.
- 2
Purée. Cool, scoop the flesh from the skin and purée in a food processor until you have about 180 g.
- 3
Dry Mix. Sift 70 g wholemeal flour, 70 g buckwheat flour, 70 g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp caster sugar and ½ tsp fine salt together into a bowl.
- 4
Wet Mix. Beat 2 large eggs in a medium bowl, whisk in 360 ml buttermilk and the 180 g squash purée, then mix in 2 tbsp oil.
- 5
Sage Oil. Heat 1 tbsp oil in a small frying pan over medium-high heat, fry 1 tbsp sage leaves about 10 seconds until starting to crisp, remove from the heat and cool, then add both oil and sage to the wet mixture.
- 6
Combine. Whisk the flour mixture quickly into the wet ingredients.
- 7
Cook. Heat a griddle over medium-high, oil lightly and drop 1-2 tbsp batter per blini (5-7 cm across); cook each batch until bubbles break through, flip and cook until lightly browned, keeping finished blini warm under a clean cloth.
Storage
Serve whilst warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
