Butternut Squash Latkes are a veggie filled alternative to the classic. Using minimal oil, they are a great way to enjoy latkes and stay on plan, too!
I’m so excited about these butternut squash latkes.
I’ve seen sweet potato latkes before, but on the 21 Day Fix, sweet potatoes are a yellow.
And so I had a thought. If sweet potato works, would butternut squash? I mean- they taste practically the same. But butternut squash is a GREEN!
Guess what?
It freaking worked.
I used my Paderno to shred the butternut squash and then I added some diced onion, garlic, salt, pepper and egg.
I used the smallest amount of olive oil, along with cooking spray to fry them and WOW.
Amazing butternut squash latkes.
Even better? I topped them with a little Greek yogurt. Yuuuuuum.
What do I need to make Butternut Squash Latkes?
- 2 cups of butternut squash
- 2 eggs
- 2 T diced onion
- 2 garlic cloves
- sprinkle of salt and pepper
- 1 tsp olive oil
- olive oil cooking spray
What if I don’t have a Paderno?
That’s ok! You can chop your butternut squash into smaller pieces and use your food processor to shred, or use a good old box grater.
What else can I make with butternut squash?
Try one of these favorites-
Butternut Squash Soup [Instant Pot/Crock Pot/Stove Top] [21 Day Fix | WW]
21 Day Fix Lazy Butternut Squash Lasagna {Gluten-free, One Skillet}
Warm Honey Roasted Butternut Squash Salad (21 Day Fix)
Easy Shrimp, Kale, and Butternut Squash Saute {21 Day Fix}
Here’s the printable recipe for Butternut Squash Latkes, enjoy!
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PinDescription
Butternut Squash Latkes are a veggie filled alternative to the classic. Using minimal oil, they are a great way to enjoy latkes and stay on plan, too!
Ingredients
- 2 cups of butternut squash, shredded or spiralized
- 2 eggs, beaten
- 2 T diced onion
- 2 garlic cloves, minced
- sprinkle of salt and pepper
- 1 tsp olive oil
- olive oil cooking spray
Instructions
- In a large bowl, mix together squash, eggs, onion, garlic, salt and pepper.
- Coat a a large nonstick pan with cooking spray, then heat over medium-low heat. When it gets hot, add a half teaspoon of olive oil and swirl around the pan.
- Gently add about 1/3 cup of the squash mixture to the pan, lightly pressing down with a fork. Add two more to the pan and cook until golden on the bottom (about three minutes). Flip. Use the spatula to press down and flatten. Cook about 3 more minutes or until golden.
- Remove from pan and repeat with the remaining squash mixture.
- Serve warm. Great topped with Greek yogurt!
Notes
Recipe yields 6 latkes. Each serving is 3 latkes.
21 Day Fix: 1 GREEN, 1/2 RED, 1/2 tsp per serving
WW Freestyle: 1 point per serving
Nutrition
- Serving Size: 3 latkes
Keywords: side, appetizer, latkes, butternut squash, winter squash, low-carb, grain-free, gluten-free, vegetarian
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Freddie Bonaire says
NL is there an actual recipe for this one… it sounds YUMMY !!!! and might even be good for breakfast !!
Nancylynn says
They are really so good! I just updated the post…it’s amazing how many of my “old” recipes posts are like this. I guess I’ll get to them all in time 🙂
Patricia says
Is it one egg or two?
Nancylynn says
It is two. I realize my write up is confusing, but the first time I made it, I didn’t make enough. So the recipe as written is double what I made originally. Hope that helps!
Kim says
Yum can’t wait to try this. Than you for sharing. Would it be 2+ green cause the squash is 2 cups precooked?
Nancylynn says
Yes – if you eat it all! Enjoy!