Butternut Squash Latkes

Food and prop styling by Shiri Feldman
Photography by Felicia Perretti

I used butternut squash as opposed to potatoes in these latkes because it packs a punch of vitamins, minerals, fiber, and antioxidants. They’re baked using olive oil, and taste even better the next day and the day after. The tomato-mushroom sauce gives them a festive touch, but they’re delicious sans sauce too.

YIELDS 10–12 LATKES

• 1 small butternut squash, peeled and finely grated (yielding 4 cups grated squash)
• 2 large eggs
• ¼ cup soy milk
• 1 scallion, finely sliced
• 1 clove garlic, crushed
• ½ cup flour (I used 80% spelt, but any flour will do)
• ½ tsp salt, or to taste
• black pepper, to taste
• olive oil, for drizzling

Tomato-Mushroom Sauce

• 2–3 Tbsp olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 12-oz (400-g) can sliced mushrooms, drained (see note)
• 1 12-oz (400-g) can finely crushed tomatoes
• kosher salt and black pepper, to taste
• a few sprigs fresh thyme (optional but recommended), or 2 pinches dried thyme

Preheat oven to 400°F (200°C). Line a baking sheet with Palisades Parchment Paper and drizzle with olive oil.

Combine all latke ingredients in a medium-sized bowl, mixing well. Form into patties and place on the baking sheet. Drizzle with olive oil. Place in oven and bake for 10 minutes, then flip and bake for an additional 12 minutes, or until golden and crispy. Remove from oven. Serve warm.