Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Line large rimmed baking sheet with foil
3
Spray foil with nonstick spray
4
Brush cut side of squash halves with 2 tablespoons oil
5
Place 2 sage leaves on cut side of each half
6
Place garlic clove in each cavity
7
Sprinkle with salt and pepper
8
Turn squash, cut side down, on prepared sheet
9
Roast until tender and brown in spots, about 1 hour
10
Cool on sheet
11
Discard sage leaves; reserve garlic
12
Spoon enough roasted squash into large measuring cup to measure 4 cups packed (reserve any remaining squash for another use); add garlic
13
DO AHEAD: Can be made 1 day ahead
14
Cover and chill
15
Heat 2 tablespoons oil in medium skillet over medium heat
16
Add shallots and sauté until soft, about 5 minutes
17
Scrape shallot mixture into processor; add 4 cups squash with garlic, breadcrumbs, cumin, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper
18
Blend until just smooth, occasionally scraping down sides of bowl
19
Transfer squash mixture to large bowl; mix in eggs
20
Add enough oil to heavy large skillet to coat bottom generously; heat over mediumhigh heat
21
Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet
22
Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds
23
Fry latkes until brown, about 2 minutes per side
24
Transfer latkes to rimmed baking sheets
25
DO AHEAD: Can be made 2 hours ahead
26
Let stand at room temperature
27
Rewarm uncovered in 350°F oven 15 minutes
28
Serve latkes with yogurt sauce
29
Preheat oven to 425°F
30
Line large rimmed baking sheet with foil
31
Spray foil with nonstick spray
32
Brush cut side of squash halves with 2 tablespoons oil
33
Place 2 sage leaves on cut side of each half
34
Place garlic clove in each cavity
35
Sprinkle with salt and pepper
36
Turn squash, cut side down, on prepared sheet
37
Roast until tender and brown in spots, about 1 hour
38
Cool on sheet
39
Discard sage leaves; reserve garlic
40
Spoon enough roasted squash into large measuring cup to measure 4 cups packed (reserve any remaining squash for another use); add garlic
41
DO AHEAD: Can be made 1 day ahead
42
Cover and chill
43
Heat 2 tablespoons oil in medium skillet over medium heat
44
Add shallots and sauté until soft, about 5 minutes
45
Scrape shallot mixture into processor; add 4 cups squash with garlic, breadcrumbs, cumin, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper
46
Blend until just smooth, occasionally scraping down sides of bowl
47
Transfer squash mixture to large bowl; mix in eggs
48
Add enough oil to heavy large skillet to coat bottom generously; heat over mediumhigh heat
49
Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet
50
Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds
51
Fry latkes until brown, about 2 minutes per side
52
Transfer latkes to rimmed baking sheets
53
DO AHEAD: Can be made 2 hours ahead
54
Let stand at room temperature
55
Rewarm uncovered in 350°F oven 15 minutes
56
Serve latkes with yogurt sauce