Easy Butternut Squash, Beetroot and Stilton Pancakes

Buternut Squash, Beetroot and Stilton Pancakes

 Serves 2-3


  • 1 organic butternut squash
  • 2 large organic beetroots
  • 100g Organic Curly Kale
  • 100g organic Stilton ( if you are avoiding blue cheese substitute for wenslydale)
  • Garlic Granules
  • Organic butter
  • 6 x premade pancakes



  • Preheat oven to 170C/375F/Gass Mark 5
  • Wash, peel and half the beetroot. Wash the butternut squash, cut in half and scoop out the seeds.
  • Place on a baking tray, drizzle with oil and bake for 45 minutes or until all vegetables are soft.
  • Remove from oven and leave to cool.
  • Turn the oven up to 200C/400F/Gas Mark 66
  • Once vegetables are cool scoop out the butternut squash flesh into a bowl. Mash with butter and garlic granules, to taste.
  • Dice beetroot and add to the bowl with the washed Kale.
  • Crumble the stilton in a separate bowl
  • Take each pancake and fill with mixture and a small amount of the crumble stilton.
  • Fold over and place in an oven proof dish.
  • Once you have filled all six pancakes, cover the dish and cook in the middle of the oven for 30 minutes.
  • Serve warm.

I hope you have enjoyed this recipe. If you have a question, please leave a comment in the box below and I will try to help. If you make it I’d love to know what you thought and please feel free to leave a picture of your creation in the comments box below.


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