Butternut Squash and Sage Latkes with Maple Mascarpone

Try this Butternut Squash and Sage Latkes with Maple Mascarpone recipe
Butternut Squash and Sage Latkes with Maple Mascarpone

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These latkes are easy to make, have a beautiful orange color from the butternut squash, and just a hint of sweetness from the maple syrup-spiked mascarpone.

Ingredients

For the latkas:

  • 1  Pound  medium butternut squash, trimmed, peeled, and shredded coarsely in a food processor
  • 1  Pound  russet potatoes, peeled and shredded coarsley in a food processor
  • 1/2  Cup  cornstarch
  • 1/2  Cup  onion, chopped
  • 3  Tablespoons  fresh sage, chiffonade
  • Salt and pepper, to taste
  • eggs, lightly beaten
  • vegetable oil, for frying

For the marscapone:

  • 1  Cup  mascarpone
  • 2  Tablespoons  maple syrup
  • Pinch of  ground cinnamon (optional)

Directions

For the latkas:

Squeeze the squash and potatoes in paper towels to remove extra water. Then, combine the shredded squash, potatoes, cornstarch, onion, sage, and seasonings into a medium bowl. Stir to mix. Then add the eggs. Form little pancakes, and set aside. Heat just enough oil to coat a frying pan over medium-high heat. Then add the latkes. Cook in batches to not overcrowd the pan. Cook for a 3 to 5 minutes per side or until golden brown. Remove from the pan, and set aside on paper towels while you mix the maple mascarpone.

For the marscapone:

Combine the ingredients until evenly mixed. Serve latkes with a dollop of mascarpone on top.

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.