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butternut squash pancakes

Butternut Squash and Wild Rice Croquettes

© Chef Laura Bonicelli
A fall favorite. These are delicious paired with Apple Maple Syrup Sauce and Maple Cayenne Bacon
5 from 1 vote

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Brunch, Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American
Servings 4
Calories 226 kcal


  • cast iron skillet


  • 3 cups coarsely grated butternut squash
  • 1 cup cooked wild rice
  • 1 large egg
  • 2 tablespoons finely grated yellow onion
  • 2 tablespoons canola oil
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • canola oil enough for 1/4 inch in the bottom of the skillet


  • Bring a large pot of water to a boil over high heat. Add the grated squash to the boiling water and cook for 1 1/2 minutes to soften. Scoop the squash out of the pot with a skimmer. Spread the squash on paper towels to cool and drain.
  • Combine the egg, onion, and canola oil in a medium bowl. Stir in the cooled squash and cooked wild rice.
  • In a small bowl, stir together the flour, baking powder, and salt. Fold into the squash/rice mixture and combine thoroughly.
  • Heat 1/4-inch of canola oil in a medium skillet over medium-high heat until shimmering.
  • Using a 1/4-cup measure, drop 3 or 4 dollops of batter into the hot oil, flattening them slightly. Cook until brown and set on the bottom, 3 or 4 minutes. Flip and cook on the second side until browned, 2-3 minutes.
  • Drain on paper towels. Serve warm, topped with Apple Maple Syrup Sauce.

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Copyright: Chef Laura Bonicelli


Calories: 226kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gCholesterol: 41mgSodium: 709mgPotassium: 443mgFiber: 3gSugar: 3gVitamin A: 11221IUVitamin C: 22mgCalcium: 115mgIron: 2mg
Keyword Butternut, Squash
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