BUTTERNUT SQUASH LATKES WITH SAGE AND PINE NUT YOGURT SAUCE
Provided by Jayne Cohen
Categories Roast Hanukkah Vegetarian High Fiber Butternut Squash Sage Bon Appétit
Yield Makes 38 to 40
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Line large rimmed baking sheet with foil. Spray foil with nonstick spray. Brush cut side of squash halves with 2 tablespoons oil. Place 2 sage leaves on cut side of each half. Place garlic clove in each cavity. Sprinkle with salt and pepper. Turn squash, cut side down, on prepared sheet. Roast until tender and brown in spots, about 1 hour. Cool on sheet.
- Discard sage leaves; reserve garlic. Spoon enough roasted squash into large measuring cup to measure 4 cups packed (reserve any remaining squash for another use); add garlic. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Heat 2 tablespoons oil in medium skillet over medium heat. Add shallots and sauté until soft, about 5 minutes. Scrape shallot mixture into processor; add 4 cups squash with garlic, breadcrumbs, cumin, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until just smooth, occasionally scraping down sides of bowl. Transfer squash mixture to large bowl; mix in eggs.
- Add enough oil to heavy large skillet to coat bottom generously; heat over mediumhigh heat. Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet. Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds. Fry latkes until brown, about 2 minutes per side. Transfer latkes to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm uncovered in 350°F oven 15 minutes.
- Serve latkes with yogurt sauce.
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Zaida Garcia
gz1@aol.comThese latkes are a bit time-consuming to make, but they're worth it. They're crispy on the outside and fluffy on the inside, and the sage and pine nut yogurt sauce is the perfect finishing touch.
Robin Fry (Millie)
f.robin@yahoo.comI love the flavor of the butternut squash in these latkes. They're also a great way to get your kids to eat their vegetables.
Areola Mabel Titilayo
a.titilayo@gmail.comThese latkes were easy to make and they turned out great! I will definitely be making them again.
alam rana
rana16@hotmail.comI'm not a big fan of latkes, but these butternut squash latkes were really good! The sage and pine nut yogurt sauce was also delicious.
Sara Maria
mariasara@gmail.comThese latkes are a great way to use up leftover butternut squash. They're also a great appetizer or side dish.
JA Sujon
s52@yahoo.comI love the way the sage and pine nut yogurt sauce complements the butternut squash latkes.
Noman Rana
r@hotmail.co.ukThese latkes are the perfect side dish for a fall dinner.
Matthew Smith
sm@gmail.comI'm not a big fan of butternut squash, but these latkes were surprisingly good.
BakirAli Rajput34
b_rajput3496@hotmail.comThese latkes are a great way to get your kids to eat their vegetables!
Zane Alam Raju
r76@gmail.comI found the latkes to be a bit bland. I think they could have used more seasoning.
Rimon Ahmed
a@gmail.comThese latkes were a bit too oily for my taste, but the flavor was good.
Masud Hamid
masud-h6@yahoo.comI love the combination of butternut squash and sage. These latkes are a great way to use up leftover squash.
Muhamad Sajjad
sm13@yahoo.comThese latkes are so easy to make and they're absolutely delicious. I'll definitely be making them again.
Nurisha Tube
nurisha-tube@gmail.comI made these latkes for a brunch party and they were a huge success! Everyone loved them, even the people who don't usually like butternut squash.
Jesse Romero
j.r60@hotmail.comThese latkes were a hit at our Thanksgiving dinner! They were crispy on the outside and fluffy on the inside, and the sage and pine nut yogurt sauce was the perfect complement.