Winter Squash and Sage Blini
Elevate your cold-weather gatherings with these irresistible Winter Squash and Sage Blini, a perfect blend of warm, earthy flavors and elegant presentation. Featuring roasted butternut squash purée infused with aromatic fresh sage, these mini pancakes pack a punch of seasonal goodness in every bite. Made with a mix of buckwheat and all-purpose flours for a nutty richness, they’re quick to whip up yet refined enough for special occasions. Topped with a creamy dollop of crème fraîche and a vibrant garnish of microgreens or chives, these golden-brown blini are as visually stunning as they are delicious. Whether served as an appetizer, brunch centerpiece, or holiday dish, this recipe delivers a cozy yet sophisticated vibe. Perfect for autumn and winter entertaining!
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Recipe Information
Ingredients
- 2 cups Butternut squash, peeled, seeded, and cubed
- 2 tablespoons Fresh sage leaves, finely chopped
- 1 cup All-purpose flour
- 0.5 cup Buckwheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 units Eggs, large
- 1 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Olive oil
- 0.5 cup Crème fraîche or sour cream (for garnish)
- 2 tablespoons Microgreens or chopped chives (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with a pinch of salt and roast for 25-30 minutes or until tender. Allow to cool slightly.
Transfer the roasted butternut squash to a food processor and blend until smooth. Set aside 1 cup of the squash puree and reserve any extras for another use.
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, and salt.
In a separate bowl, whisk together the eggs, milk, and melted butter. Stir in the sage and 1 cup of the prepared butternut squash puree.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil.
Spoon approximately 2 tablespoons of batter onto the skillet for each blini, spacing them evenly. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until the blini are golden brown and cooked through. Repeat with the remaining batter.
To serve, arrange the blini on a platter. Top each with a small dollop of crème fraîche and a sprinkle of microgreens or chopped chives. Serve warm or at room temperature.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 24.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 674 mg | 52% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
