Friday, December 16, 2011

Baked Butternut Squash Latkes!

Yay! Butternut squash is a Weight Watchers "points free" food, and it's so similar tasting to sweet potato that it makes a super-delicious oven-baked latke (although with the egg and oil, this isn't a completely "points free" food any longer (but it's still a pretty good bargain!). The natural sweetness of the squash combined with lots of pepper and salt adds so much dimension to the flavor and really makes the latkes delectable. Even my husband, who DOES NOT LIKE vegetables, ate these and asked for more.

Be warned: It takes extra time to get the latkes crispy. My squash latkes were in the oven for over 90 minutes. But, if you have the time, it's a truly healthy side dish and in my house, the dish they were served in was licked clean. If you are watching Weight Watchers points, my calculations indicate that a serving of two squash latkes is two points. Chanukah Samayach and please let me know how you like them!

1 large butternut squash, peeled, seeded and grated
2 medium yellow onions, grated
1/2 cup refrigerated egg substitute (such as Egg Beaters)
1 tsp baking powder
2 tsp kosher salt (or more, to taste)
1 tsp finely ground black pepper
1 tsp granulated garlic or garlic powder
3 tbsp white or white whole wheat flour
2 tbsp canola oil
cooking spray
parchment paper

Preheat oven to 425F (convection will take less time, so use if possible).

Peel and grate onions and squash and place both in a colander to drain excess moisture.

Transfer mixture to a large bowl and stir in the egg substitute, salt, pepper and canola oil. In a small bowl, mix together the baking powder and flour, and combine both mixtures.

Drop two to three tablespoons of the squash mixture onto baking sheets lined with parchment paper or nonstick foil (this is key!) that have been sprayed with cooking spray. Bake for 60-90 minutes, checking several times. The cooking time will vary based on the temperature of your oven and how well done you like your latkes. Latkes should be deep gold on both sides when done.

This makes approximately 20 small latkes. The recipe can be easily halved or doubled. Chanukah Samayach!


  1. I love the idea of using butternut squash in latkes. This makes the 6th latke variation on my list this year!

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  2. Liz I am definitely trying these this year. I am so excited.

  3. What a wonderful alternative to potato latkes. Thank you for sharing. I was thinking of posting Parsnip Latkes on my blog.