Name: Easy Butternut Squash Laktes (Paleo, Gluten Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 4 cups grated butternut squash; 1/4 cup diced shallots, red onion or thinly sliced scallions; 1/2 teaspoon sea salt; 4 pastured eggs; 1/4 cup extra virgin olive oil for frying, more if needed; 2 Tablespoons chopped fresh sage; 1/2 teaspoon turmeric; 1/2 cup plain coconut yogurt or Greek-style yogurt*; 2 Tablespoons tahini; 1 Tablespoon fresh lemon juice; 1 garlic clove, grated (about 1/2 teaspoon); ¼ teaspoon Celtic sea salt

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This easy butternut squash latke recipe has only 4 ingredients. Perfect for the holiday’s or any time you want a delicious, nourishing, high protein dish. These latkes without potatoes are nice and crispy with a slightly sweet and savory flavor. They’re gluten-free grain free and dairy-free.

Table of Contents

I was inspired to make this recipe from my colleague Rose at Grainfreee.com. She has a wonderful food blog and posts fabulous videos on instagram @grainfree.com

Usually latkes are served at Hanukkah but even if you don’t celebrate the holiday you’ll love making these nutritious Butternut Squash Latkes. They are delicious any time of the year. The traditional way to serve them is with applesauce or sour cream but l love serving them with Yogurt Tahini Dressing (recipe included).

Why I Love These Butternut Squash Latkes

Sweet and savory taste
Light and crispy
Easy to make with only 4 ingredients
High in protein
Low in carbs, less than potatoes
Super healthy with lots of B vitamins
Full of fiber and nutrient rich butternut squash
Paleo, Whole30 and AIP friendly
Gluten free and dairy free

History of Latkes

Latkes are traditionally prepared for Hanukkah to symbolize the miracle that occurred when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Of course we associate potato latkes with Hanukkah, but in reality latkes descend from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328). Read more about the history here.

Ingredients

The recipe is simple with only 4 ingredients plus salt.

grated butternut squash
shallots – scallions or red onion can be substituted
pastured eggs
olive oil or avocado oil
sea salt
scallions or parsley for garnish (optional)

If you want additional flavors season them with turmeric which is anti-inflammatory or sage which goes very nicely with the butternut squash.

Dipping Sauces For Serving

Choose any of the dipping sauces you like or eat them plain.

Yogurt Tahini Sauce (recipe included)
Coconut Yogurt
Sour Cream
Apple Sauce

How To Make

Step 1: Prepare the squash. The first step is to peel and cut the butternut squash into long chunks that will fit through the tube of a food processor.

Step 2: Grate the squash. The easiest way is to use the shredding disk of a food processor. Push the long chunks through the tube of the processor.

If you don’t have a processor, use a box grater. You’ll still want to cut the same long chunks to make it easy to grate. If the pieces are too big they slip and are hard to grate.

Step 3: In a large bowl, beat the eggs. Add the shallots, salt and any optional flavorings.

Step 4: Add the butternut squash. Mix until the squash is covered with the egg and evenly combined.

Step 5: Saute the latkes. Heat a large saute pan on medium heat with a few tablespoons of extra virgin olive oil. You want the pan to be covered in a thin layer of oil.

Once the oil is hot, use a 1/4 cup measure and scoop the latke mixture into the frying pan.

Pat down gently to spread evenly. Repeat with 3 more measures to fit 4 latkes in the pan.

Cook on medium/low for 4-5 minutes until the outer edges look slightly browned.

Step 6: Flip and repeat with the remaining batter in batches. Mix to be sure the squash is covered with the egg before adding to the pan. You’ll get 12 latkes.

Step 6: Drain latkes on a paper towel to absorb any oil.

Step 7: Serve with Yogurt Tahini or toppings of choice, scallions and salt.

Storing

They’re best when eaten right away, fresh from the pan. They can also be made ahead and stored covered in the refrigerator for 3-5 days. You can double or triple the recipe.

To reheat, place the latkes on a baking sheet and bake at 350F for 10-15 minutes, or until heated through.

Leftovers will keep in the refrigerator for up to 5 days.

Enjoy these Easy Butternut Squash Latkes with your loved ones. They are delicious and nourishing, with lots of protein. Serve them for breakfast or enjoy for lunch with a salad. It’s a great side dish at dinner with chicken or fish.

If you like this recipe, try these other delicious recipes:

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