Butternut Squash Latke

• Vegetarian

• Produce

  • 3 cups Butternut squash
  • 1/2 cup Onion

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 cup Whole wheat flour

• Oils & Vinegars

  • 1 Olive oil nonstick cooking spray

Found on eatingrichly.com

Description

Directions

• Place a large baking sheet in the oven, and preheat oven to 450 degrees.
• Mix grated squash and onion, then put some into a potato ricer. Squeeze firmly to remove all excess moisture. Repeat with remaining veggies until squash and onion shreds are as dry as possible.
• In a large mixing bowl, mix together squash, onion, eggs, flour, and salt.
• Using oven mitts, carefully remove the hot baking sheet from the oven and cover sheet evenly with a 3-second spray of olive oil.
• Spoon squash mixture onto the sheet in 12 evenly spaced mounds.
• Using the back of the spoon to flatten and spread each mound into a circle about 3 inches wide.
• Carefully (remember, its hot!) return pan to the oven and bake for 8 minutes.
• Using oven mitts, carefully remove sheet and coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
• Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!