Butternut Squash Latkes with Sage and Pine Nut Yogurt Sauce


  • 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)
  • ¾ cup fine dry unseasoned breadcrumbs
  • + 6 more ingredients
    • 1 teaspoon ground cumin
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 3 large eggs, beaten to blend
    • Sage and Pine Nut Yogurt Sauce

1. 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, o...

View full recipe at SpringPad


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