Set your over to 200C. Cut the butternut squash into chunks and roast for 30-40 minutes until it starts to feel soft when you insert a knife into it.
Blitz the butternut squash quickly until you get a thick puree. Then mix the puree with the egg, milk and flour as you would a normal pancake. Grate in some nutmeg to taste or even add a bit of fresh chilli.
Melt 1 tsp of butter in a non stick pan. The mixture should be pouring thickness. Cook for 1-2 minutes on each side or until you see bubbles start to appear in the mixture.
This mixture should make 8 small pancakes, perfect lunch size meal for two people.
To make the topping, place your spinach in a separate frying pan and sprinkle with a bit of water. The spinach will start to wilt down. Toast the pine nuts for 5 minutes in your pancake pan. Then chop your preferred cheese into small chunks. Add pine nuts and cheese to wilted spinach and mix.
Construct pancake stack. 4 pancakes to one big spoonful of spinach mixture. Enjoy!
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