Last week (it was Shrove Tuesday), I found 5 pancakes in the freezer, and I also had about half a tub of ricotta (left over from Spinach gnocchi), a piece of Stilton, some double cream and a small amount for fresh spinach. I decided to make these pancakes, so I bought a butternut squash.
Enough for 2:
- 5 savoury pancakes
- 2 tbsp oil
- 400g butternut squash (peeled and cut into 1cm cubes)
- 1/2 onion (chopped)
- 100g spinach
- 125g ricotta
- 80g Stilton (grated)
- Black pepper
- 50g double cream
Heat 1 tbsp of oil in a heavy bottomed saucepan. Add the butternut squash and cook slowly until it begins to change colour, mixing occasionally. Add water to cover, bring to the boil and simmer for 10 minutes. Drain.
Heat the remaining oil in a large saucepan and add the onion, cooking gently for 5 minutes. Turn up the heat, and add the spinach, stirring constantly until all the spinach has wilted. Turn off the heat, and add the butternut squash and mix well. Beat together the ricotta and 3/4 of the Stilton, and stir into the vegetable mixture. Season with black pepper to taste.
Take a pancake and spread it with 1/5 of the mixture . Roll up the pancake and place in a shallow ovenproof dish. Repeat this with the remaining four pancakes. Sprinkle the remaining Stilton over the rolled-up pancakes and pour over the double cream.
Place in the oven at 180C (Gas Mark 4) and cook for about 20 minutes (or until golden brown). Serve.