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
[email protected]These 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)
[email protected]I 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
[email protected]These latkes were easy to make and they turned out great! I will definitely be making them again.
alam rana
[email protected]I'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
[email protected]These latkes are a great way to use up leftover butternut squash. They're also a great appetizer or side dish.
JA Sujon
[email protected]I love the way the sage and pine nut yogurt sauce complements the butternut squash latkes.
Noman Rana
[email protected]These latkes are the perfect side dish for a fall dinner.
Matthew Smith
[email protected]I'm not a big fan of butternut squash, but these latkes were surprisingly good.
BakirAli Rajput34
[email protected]These latkes are a great way to get your kids to eat their vegetables!
Zane Alam Raju
[email protected]I found the latkes to be a bit bland. I think they could have used more seasoning.
Rimon Ahmed
[email protected]These latkes were a bit too oily for my taste, but the flavor was good.
Masud Hamid
[email protected]I love the combination of butternut squash and sage. These latkes are a great way to use up leftover squash.
Muhamad Sajjad
[email protected]These latkes are so easy to make and they're absolutely delicious. I'll definitely be making them again.
Nurisha Tube
[email protected]I 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
[email protected]These 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.