Vietnamese · Breakfast

Roasted Squash Pancakes

This Vietnamese Pancakes leans on ginger and star anise to do the heavy lifting. We roast the Squash for real depth, then bring it together in one pan.

4.7 from 3,002 cooks

Prep15 min

Cook12 min

Serves4

LevelEasy

Members' recipe

Ingredients

800gbutternut squash
3 clovesgarlic
1 tspsea salt
1/4 cupolive oil
2 tsphoisin

Method

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Vietnamese Members

Vietnamese

Turkey Ragu in lemongrass and chilli

A herbal take on Turkey Ragu, built on lemongrass and chilli and finished the way we like it....

1 hr 10 min · Medium

Vietnamese Members

Vietnamese

Vietnamese Chickpea Ragu

The kind of Vietnamese plate you make on repeat. herb and peanut, a proper bake, and a finish...

1 hr 35 min · Medium

Vietnamese Members

Vietnamese

Charred Chickpea Gratin

Weeknight-friendly Chickpea Gratin with the ginger and star anise we come back to again and...

45 min · Medium

Vietnamese

Fish sauce and lime Chicken Thigh Tart

The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper roast, and a...

55 min · Easy