Butternut Squash and Sage Latkes

Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.

Ingredients

• ½ medium onion, grated
• 6 cups grated butternut squash (1 3-pound squash)
• ¼ cup chopped or slivered fresh sage (more to taste)
• 1 teaspoon baking powder
• Salt and freshly ground pepper
• 3 tablespoons oat bran
• ¼ cup all-purpose flour
• 2 eggs, beaten
• About 1/4 cup canola, grape seed or rice bran oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    229 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 5 grams protein; 62 milligrams cholesterol; 143 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 25 latkes, serving 6

Preparation

1. Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
2. Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
3. Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
4. Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

• Advance preparation: You can prep the ingredients and combine everything except the eggs and salt several hour ahead. Refrigerate in a large bowl. Do not add salt until you are ready to cook, or the mixture will become too watery as salt draws the water out of the vegetables.

About 45 minutes