Winter Squash

I haven't confirmed, but I believe that the squash we got last and this week were tiny kabouchas. These guys are Japanese pumpkins, highly prized by many for their rich flavor. They are also more hearty than the butternut, with a firmer flesh that tends toward dryness. So what to do with these little gems?

Don't be fooled, any winter squash, once roasted and mashed, can pretty well be substituted for any other. So no need to look for kaboucha-specific recipes. They will work plenty well in breads, cakes, and muffins as is.

But let's not be limited by the usual. Here's a great recipe for pumpkin pancakes, perfect for warming up a brisk weekend morning. Where it says canned pumpkin, just use your nicely roasted and mashed kaboucha, and enjoy the results! If you don't have buttermilk on hand, a quick version can be accomplished with regular milk 1 Tbs of lemon juice and about five minutes.

This is from the Mirror Lake Inn in Lake Placid.

• 1 1/4 cups buttermilk
• 3/4 cup canned pure pumpkin
• 4 large eggs, separated, room temperature
• 1/4 cup sugar
• 3/4 teaspoon vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 1/3 cups cake flour
• 1 3/4 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.

Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.

Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts, if desired. Serve with syrup.