Squash Johnnycakes

Is there ever a leftover something in the fridge that you just don’t want to finish? I feel this way about roasted squash far too frequently at this time of year when it’s crazy abundant. This goes back to why I don’t meal prep things like casseroles, I notoriously tire of eating the same thing after 2 days.

To make it through the last of an acorn squash I roasted last week, I made an unfussy recipe. Enter, the savory squash Johnnycakes.

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This is the ultimate unfussy recipe. No need to go crazy with exact measurements, and by all means go for it if you want to change up the seasonings. Also know that you can use any kind of roasted squash here. As long as it’s mashed after being roasted, it’ll work!

If you don’t have gf breadcrumbs (or chickpea crumbs), you can make your own with this method quite simply. I do this with leftover slices of the gf sourdough bread I’ve been experimenting with.


  • 1/2 cup roasted squash I used acorn squash 
  • 1 egg
  • 2 tablespoons gf breadcrumbs I used chickpea crumbs 
  • 1/4 teaspoon salt
  • 1 tablespoon dried chives
  • 2 teaspoons ghee or unrefined coconut oil
  • optional to serve: arugula, mustard dip, or tahini


Measure roasted squash into a small bowl, use a fork to whisk it with all other ingredients.

Heat a cast iron skillet over a medium setting with ghee or unrefined coconut oil. Scoop roughly 2 tablespoons of batter onto the skillet. Cook 2-3 minutes on each side.

Serve with optional suggestions or add to a plate of roasted vegetables.




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