Butternut Squash Blini

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Pancakes are a fantastic vehicle for a variety of vegetables. This is a simple buckwheat/buttermilk blini, with a unique flavor twist of sage and puréed butternut squash whisked into the batter. When made small, they are ideal hors d’oeuvres. Vegetarian blini are simple to make – top with drained yoghurt, some sautéed winter squash, olives, and capers. If preferred, you can opt for a traditional blini and top with smoked salmon.


  • 1 pound butternut squash (seed, remove membranes)
  • ½ cup (2 1/2 ounces) whole-wheat flour
  • ½ cup (2 1/2 ounces) buckwheat flour
  • ½ cup (2 1/2 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ cups buttermilk
  • 3 tablespoons olive oil (extra virgin) (a combination of olive oil & canola is also suitable)
  • 1 tablespoon sage leaves, slivered

Nutritional Information

  • Nutritional analysis per serving (55 servings)
    29 calories; 1 gram fat; 0 grams protein; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams trans fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 milligrams cholesterol; 51 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Preheat oven to 400 degrees. Line a baking sheet with foil and oil the foil lightly. Place the squash skin side up on the foil, and roast for 45-60 minutes, until thoroughly tender when pierces with a skewer or a knife. Take off the heat, let cool until it can be handled, then remove the skin, and in a food processor with a steel blade, or standing mixer with paddle, puree. End result should be ¾ cup of purée.
  2. Sift together the flours, baking soda, baking powder, sugar and salt. Beat the eggs in a medium bowl, whisk in the buttermilk, then the puréed squash. Add 2 tablespoons of oil, and whisk together.
  3. In a small skillet over med-high heat, heat the remaining oil, then add the sage. Fry the leaves for roughly 10 seconds, and remove from heat when they begin to crisp. Let the oil cool, then add to the liquids in the bowl. Swiftly whisk in the flour mixture.
  4. Over a med-high heat, heat up a griddle and ladle 1-2 tablespoons of batter per pancake. The blini should be 2-3 inches in diameter. Cook until the bubbles break through, then flip over and continue to cook until the other side is lightly browned. Take off the heat.


  • Prepare in advance: These blini can be made weeks or months in advance, and frozen. Place in stacks of up to 8, using small squares of wax paper/parchment between each to avoid sticking. Use plastic wrap to tightly wrap each stack, and place bags in the freezer. When looking to use, thaw in a medium oven or microwave.