Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce Recipe

Name: Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 2-pound butternut squash, halved lengthwise, seeded; 4 tablespoons olive oil (not extravirgin), divided, plus additional for frying; 8 large fresh sage leaves; 4 garlic cloves, peeled; 1 cup chopped shallots (about 6); 3/4 cup fine dry unseasoned breadcrumbs; 1 teaspoon ground cumin; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 large eggs, beaten to blend

Servings: persons

Nonstick vegetable oil spray
2 2-pound butternut squash, halved lengthwise, seeded
4 tablespoons olive oil (not extravirgin), divided, plus additional for frying
8 large fresh sage leaves
4 garlic cloves, peeled
1 cup chopped shallots (about 6)
3/4 cup fine dry unseasoned breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 large eggs, beaten to blend

1
Preheat oven to 425u00b0F. 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.
2
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:
3
Cover and chill.
4
Heat 2 tablespoons oil in medium skillet over medium heat. Add shallots and saute 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.
5
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:
6
Let stand at room temperature. Rewarm uncovered in 350u00b0F oven 15 minutes.
7
Serve latkes with yogurt sauce.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 2-pound butternut squash, halved lengthwise, seeded, 4 tablespoons olive oil (not extravirgin), divided, plus additional for frying, 8 large fresh sage leaves, and more.

Yes, Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce

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