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Butternut Squash Latkes with Parsnip-Yogurt Dipping Sauce
Recipes
Butternut Squash Latkes with Parsnip-Yogurt Dipping Sauce
6 servings
30 minutes total

Ingredients

    • For sauce
    1. 2 medium parsnips (about 6 oz)
    2. 1 orange, for zest/juice
    3. ¼ cup extra-virgin olive oil
    4. ¼ cup maple syrup
    5. 1 teaspoon kosher salt
    6. 1 ½ cups whole milk plain Greek yogurt
    7. 1 teaspoon rubbed sage (optional)
    8. For latkes
    9. 1 (9.5 oz) package butternut squash spirals
    10. 1 large russet potato
    11. 1 medium yellow onion
    12. 1 teaspoon dried oregano
    13. 1 teaspoon dried thyme
    14. 2 teaspoons kosher salt
    15. ½ teaspoon pepper
    16. 2 large eggs (or ¼ cup egg substitute)
    17. ¼ cup all-purpose flour (or potato starch)
    18. ¼ cup extra-virgin olive oil

    Steps

      1. Prepare sauce. Peel parsnips and slice thinly (about 2 cups). Zest orange (1 tablespoon), then juice (¼ cup). Preheat large, heavy-bottom sauté pan on medium 2–3 minutes. Place oil in pan and add parsnips; cook and stir 5–6 minutes until parsnips start to soften. Add syrup; cook 3–4 more minutes, stirring occasionally, until parsnips start to caramelize.
      2. Add orange juice and salt; cook 2–3 more minutes, stirring often, until parsnips are very tender. Remove from heat and let stand to cool, then place in food processor bowl (or blender) and puree until smooth. Combine puree with yogurt and sage, if using. Chill until ready to serve. (Makes about 2 cups.)
      3. Prepare latkes. Preheat oven to 250°F. Chop spirals. Peel potato, if desired, then shred potato (about 1 ½ cups) and onion (1 cup) on box grater. Place potatoes and onions in colander and squeeze/press to remove excess liquid. Combine in large bowl: potatoes, onions, squash, orange zest, oregano, thyme, salt, pepper, eggs, and flour; mix until thoroughly blended.
      4. Preheat oil in large sauté pan on medium-high 2–3 minutes. Place 4 (¼-cup) mounds of batter in pan, then press with spatula into 3-inch patties; cook latkes 3–4 minutes on each side until golden and 160°F. Arrange cooked latkes in single layer on baking sheet and place in oven to keep warm. Repeat with remaining mixture. Serve with sauce for dipping. (Makes 12 latkes.)

    Amount per ⅙ recipe serving: Calories 420, Total Fat 23g, Sat Fat 5g, Trans Fat 0g, Chol 75mg, Sodium 1040mg, Total Carb 45g, Fiber 3g, Total Sugar 16g, (Incl. 8g Added Sugars), Protein 11g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 15%