Butternut squash can take the place of potatoes, as in these butternut squash and sage latkes for Hanukkah.
The squash and onions can be shredded with a box grater or a food processor. Be sure to squeeze as much liquid out of the shredded onion as possible. Otherwise the latkes will be too wet and fall apart.
This recipe honors the Hanukkah story of the miracle of the oil by using a few teaspoons of olive oil to brown the latkes in the pan before they are crisped in a hot oven. Serve with a dollop of sour cream, applesauce, or both.
Makes 12 servings
1 medium onion, shredded
3 cups shredded butternut squash (1 small squash)
1/4 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
6 teaspoons olive oil, divided
1. Heat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
2. Spread the shredded onions between 2 sheets of paper towel and squeeze out as much moisture as possible. Transfer the onions to a large bowl. Add the squash, matzo meal, salt, pepper and sage, then toss to coat. Add the egg and 2 teaspoons of the oil. Toss to coat.
3. In a large nonstick skillet over medium-high, heat 2 teaspoons of the oil. Working in batches, use a 1/4 cup measure to scoop the squash mixture into the skillet, leaving several inches between each mound. Use a spatula to flatten them into roughly 3-inch pancakes.
4. Cook until lightly browned, 2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet.
5. Bake until the latkes are crisp and hot, about 10 minutes.