Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
We are in the final weeks of the Boulder and Longmont farmers markets, soaking in every second of delicious food and community gathering that we can. There are only two Saturdays remaining in the 2026 season at the Boulder and Longmont farmers markets. Plan ahead for the annual Winter Market, Dec. 5 and 6 at the Boulder County Fairgrounds in Longmont.
We are also reflecting on the incredible year we have had, including bringing you a seasonal recipe every week since April. As we near the final recipe, we would love to hear your comments and see your recreations of these meals from throughout the season. Let us know which have been your favorites. Email nibbles@boulderreportinglab.org.
There’s a chance that this recipe may be your favorite of the season. Winter squash pancakes are a delicious way to celebrate the fall harvest. Who doesn’t love pancakes for dinner?
The farmers markets and many roadside farm stands are well-stocked with diverse varieties of locally grown winter squash; each has its own unique flavor. A classic butternut will be sweet and creamy and give your pancakes that beautiful orange color. Use delicata for a nutty, rich flavor, while acorn squash will give you an earthier, more savory pancake. Other great choices include pie pumpkins and kabocha squash.
Winter Squash Pancakes
- About 1 cup roasted and mashed winter squash
- 1/3 cup plain whole milk Greek yogurt
- 2 large eggs
- About ½ cup finely grated Gruyère or Swiss cheese
- ¾ teaspoon salt, plus more for the sage butter
- A few grinds of black pepper
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 2 to 4 tablespoons butter
- A few fresh or dried sage leaves
Roast squash in a preheated oven at 375 degrees for 40 to 50 minutes, until tender. Once cool, scoop squash out of the skin and mash. In a large bowl, whisk together squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined.
Heat a large skillet over medium heat and grease with butter. Scoop ¼ cup of batter into the pan, using a spoon to flatten the pancake. Cook until golden brown on both sides.
Once pancakes are cooked, set aside and keep warm. Add butter, salt and sage leaves to the skillet over medium heat. Cook until the leaves are crisp and the butter begins to brown. Serve pancakes with sage butter drizzled over the top. Small cakes can also serve as the base for eggs Benedict.
What’s fresh this week? Farmers are bringing winter squash, beets, garlic, onions, potatoes, radishes, fennel, kohlrabi, greens, carrots, tatsoi, herbs, broccoli, cauliflower, meat, eggs and more to the Boulder and Longmont farmers markets this week. With the mild fall weather, many Boulder County roadside farm stands remain open with a bumper crop of storage-friendly crops for holiday meals.
Visiting the Markets
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m.
- More information
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
