Butternut Squash Griddle Cakes

I recently discovered Masa Harina, a very fine cornmeal flour used in Latin American cooking for making tortillas. Always on the lookout for creative ways to use it, I developed this very yummy dish, which is based on a method of cooking leftover mashed potatoes that my grandmother served when I was a kid. The cakes are best served hot, right off the griddle, and are so good that they don’t even need any fat laden butter or sauce accompaniments. Serve with a yummy green vegetable as a side dish.

1 butternut squash (approximately 5 cups)
1c masa harina
1T baking powder
1t salt
vegetable oil for cooking

Slice squash and remove seeds. Steam until soft.

Scoop squash flesh into a bowl and mash.

Add masa harina, baking powder, and salt. Add more masa harina and/or some water until the mixture is about like a thick pancake batter.

Heat a small amount of vegetable oil in a skillet.

Drop mixture onto hot oil and cook until slightly brown. Turn and flatten with the back of your spatula. Cook until slightly brown on the second side.

Remove onto a paper towel and blot excess oil.

Serve immediately.