Chivey Squash Cakes

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

Yields:	12 servings
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

4	cups	winter squash	pureed
1	cup	flour, all-purpose
1 1/2	teaspoon	baking powder
1/2	teaspoon	baking soda
1	x	salt	pinch
1/4	teaspoon	black pepper
1/2	teaspoon	ginger
1/2	teaspoon	nutmeg
1/4	teaspoon	allspice
1/4	teaspoon	cayenne pepper
2	each	egg	whites
2	teaspoons	butter	unsalted
1 1/2	cup	buttermilk
3	tablespoons	chives	fresh, chopped
1	tablespoon	vegetable oil	olive

Directions

Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes.

Heat oil in skillet. Form cakes out of squash batter and sauté until evenly browned on both sides. Serve immediately.

Makes 12 cakes.