• 1 and 1/4 cup roasted and mashed winter squash

• 1/3 cup sour cream

• 2 large eggs

• ½ cup parmesan

• 1 tsp baking powder

• 1 cup all purpose flour

• Olive oil for roasting

• Butter for frying pan

• Salt and pepper for taste

To start, half koginut squash and remove seeds from middle. Cut length wise into inch thick strips and coat in olive oil on a baking pan

1. Place koginut in oven on broil for about 30 minutes (flipping each slice over halfway through) or until the slices are very soft when poked with a knife.

2. Remove skins from roasted koginut and mash up the roasted squash

3. In a large bowl, whisk squash, squash, eggs, cheese, salt, pepper and baking powder until smooth.

4. Add flour and stir until just combined. Batter will be thick.

5. Heat a large frying pan and coat the bottom with butter

6. Heap scoops of batter (about a ¼ cup per pancake) and bake in pan, flipping them over when they turn golden brown.

7. Enjoy your pancakes as is or with a dollop of sour cream on top!