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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


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.


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
  • 2 eggs, lightly beaten
  • vegetable oil, for frying

For the marscapone:

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


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.