Butternut Squash Latkes are a twist on the usual potato latke, combining winter squash with spices and savory flavorings.
Butternut Squash Latkes
By Sue Lau | Palatable Pastime
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Butternut Squash Latkes is my recipe of the day with the blogging group Sunday Funday. We get together weekly to post on a variety of topics. This week Wendy is hosting and asked us to share favorite Winter Squash recipes.
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I just happened to have a butternut squash hanging out in my kitchen. And feeling nostalgic for some latkes I tried a few years back with potato, went full throttle with a butternut squash edition.
They work out even better than I expected. I added a few spices to give them some oomph and finished with a dab of sour cream. But truth be told, I actually prefer them without. You can have them either way you prefer.
Sunday Funday
Winter Squash
- Acorn Squash and Apple Soup from A Day in the Life on the Farm
- Butternut Squash Latkes from Palatable Pastime
- Kar Assaly – Egyptian Pumpkin Pie from Pandemonium Noshery
- Red Pumpkin Chutney/Poonsanikai Chutney from Sneha’s Recipe
- Stuffed Gem Squash from Food Lust People Love
- Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures
Butternut Squash Latkes
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Butternut Squash Latkes
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Butternut Squash Latkes
Ingredients
Latkes:
- 12 ounces peeled butternut squash (and shredded)
- 1 large egg
- 1 tablespoon dried chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon onion powder
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons all-purpose flour
Other:
- Cooking oil
- Sour cream
Instructions
- Toss together ingredients for latkes in a mixing bowl.
- Make a thin layer of oil in a large skillet and heat the pan.
- Press 1/3 cup sweet potato mixture into a measuring cup then invert into a pile on the heated skillet.
- Press mixture down to flatten.
- When it browns underneath, turn the latkes to brown the other side.
- Serve topped with a little sour cream, if desired.
- Makes 8 latkes, 2 per person.
Notes
Nutrition
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