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Butternut Squash Pancakes (submitted by Anna Muserallo)
Scoop cooked squash out of skin and measure out 1½ c. If you have extra squash, save it for another meal. Combine squash, flour, brown sugar, salt, baking powder, canola oil, egg and milk in a blender or food processor. Blend until well-combined. Lightly coat a griddle or large skillet with nonstick cooking spray. Pour the batter onto the heated griddle into silver dollar-sized pancakes. When the batter is fairly covered with bubbles, flip the pancakes. Cook until both sides are golden brown. Allow to cool slightly before serving with warm maple syrup and butter.
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