Butternut Squash Pancakes With Maple Sugar Brulée Tops - butternut

Method

• Preheat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with about 1/2- inch water.
• Place squash in pan. Cover with parchment and aluminum foil; bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.
• Using a spoon, scoop baked flesh out of each half into a large bowl; add sugar, some more salt and pepper, cinnamon, cardamom, nutmeg and ginger; add the egg and using a handheld electric mixer or potato masher, mix until smooth and well combined. Sift flour over the top and fold it in with a robber spatula.
• Preheat a non-stick skillet on medium heat. Pour about 1 tablespoon of oil in the bottom. When the oil is hot, scoop spoonfuls of the batter and lay into the skillet, not more then 4 or 5, depending on the size of the skillet.
• Fry until first side is golden brown, turn the pancake over and cook until the second side is golden brown, about 4 minutes per side. Meanwhile preheat the broiler.
• When all pancakes are cooked, transfer them to a baking sheet lined with parchment paper, sprinkle the top of each pancake with about 3/4 teaspoon of maple sugar and place on a rack, 6-inches under the broiler.
• Broil until the sugar is melted and is golden brown, about 4 to 5 minutes, check often, and do not let tops get too dark. Let cool slightly before serving, until a crunchy crust forms. Serve with fresh berries of your choice.