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Butternut Squash and Stilton Pancake Filling

Serves 5 Costs 4.50 per recipe Costs 0.90 per serving Takes 15 mins to cook Takes  5 mins to prepare


400g  butternut squash (unpeeled and cubed)

Teaspoon  oil

100ml vegetable stock

50g watercress

50g Stilton


Dice the unpeeled butternut squash and fry in the oil until golden.

Add the vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat and drain off the liquid.

Stir in the roughly chopped watercress and  Stilto and let the cheese begin to melt.

Fill your pancakes or wraps. 


Follow this link for the Low Fat Pancake Batter Mix

If you are after a sweet pancake have a look at our wholemeal pancakes!

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