Butternut Squash Pancakes

 These Butternut Squash Pancakes are an autumnal delight. The butternut squash lends it's natural sweetness and beautiful golden hue to the pancakes. The first step to making these pancakes is to roast the butternut squash, scoop out the roasted flesh, and then puree it in a blender or food processor. Once you have this butternut squash puree, the world's your oyster. You can use it to make not only this recipe, but any recipe that calls for pumpkin puree ( pie! muffins! cookies! bread! etc!) . To roast a butternut squash, you need to trim off the stem and root end, and cut the squash in half lengthwise. Then you scoop out the seeds and stringy bits with a spoon, and place the squash cut side down in a 9x13 baking dish with about 1/4 cup of water in the bottom. Roast for 40ish minutes in a 350 degree oven. If you have a really large squash it will probably take close to an hour to roast. Voila!