Amount
Ingredient
Preparation



4
cups
winter squash

pureed



1
cup
flour





1 1/2
teaspoon
baking powder





1/2
teaspoon
baking soda





1
x
salt

pinch



1/4
teaspoon
pepper





1/2
teaspoon
ginger





1/2
teaspoon
nutmeg





1/4
teaspoon
allspice





1/4
teaspoon
cayenne pepper





2
each
egg

whites



2
teaspoons
butter

unsalted



1 1/2
cup
buttermilk





3
tablespoons
chives

fresh, chopped



1
tablespoon
oil

olive

 Combine all the dry ingredients and set aside.  In large mixing bowl, combine egg whites and squash until thoroughly mixed.  Add softened butter.  Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk.  Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water.  Add chives.  Chill batter in refrigerator for 3 minutes.  

Heat oil in skillet.  Form cakes out of squash batter and saute until evenly browned on both sides.  Serve immediately.  

Makes 12 cakes.