Butternut Squash Latkes

Cut squash in half and de-seed like a pumpkin. With a vegetable peeler, peel the squash. You can also reverse these steps but I find it easier to peel once halved. Grate squash either using a grater with large holes, a food processor, or a Kitchenaid with the appropriate attachment. Put in a medium bowl. Grate onion and add to the bowl; try not to include lots of liquid. Add in the eggs, flour, salt, and sage and stir.

Put olive oil in a heavy skillet or griddle on high. Heat for 30 seconds. Place a heaping tablespoonful of mixture in the pan and spread it into a 2-3 inch diameter circle about 1/2 inch thick. Cook for 1 minute, until it starts to brown, and then flip. These guys cook fast so keep a close eye on them!

Serve with sour cream or applesauce, or just eat them plain.

If you need to keep them warm, put them in a 200-degree oven on a baking sheet. When putting in a serving dish, make sure you put layers of them between paper towels so they don’t get soggy.

Enjoy!