Butternut Squash and Sage Blini
Inspired by techniques from NYT Cooking.
Nutty buckwheat pancakes infused with roasted squash purée and finished with crispy sage leaves, best served with soured cream.
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Method
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EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- baking tray
- foil
- food processor
- sieve
- medium bowl
- whisk
- small frying pan
- griddle or large non-stick frying pan
- palette knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 5.4 g |
| Carbohydrate | 22.4 g |
| of which sugars | 3.3 g |
| of which free sugars | 0.4 g |
| Fat | 5.9 g |
| of which saturates | 1.2 g |
| Fibre | 2.5 g |
| Salt | 0.96 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
