INGREDIENTS
4 cups
thinly sliced butternut squash
1
small yellow onion, thinly sliced
3
eggs
1/3 cup
extra virgin olive oil
1/4 cup
whole milk
2 tbsp
heavy cream
2 tbsp
chopped rosemary
1 clove
garlic, minced
1/2 cup
grated parmesan
1 cup
pancake/baking mix (Bisquick or something similar)
salt and pepper