These Butternut Squash Latkes are a nightshade-free take on classic potato pancakes. They’re come together quickly, can be baked or fried and are AIP, paleo and vegan.
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Butternut squash is so versatile and delicious! In this recipe for Butternut Squash Latkes, the squash is spiralized, lightly seasoned and then baked (or pan fried) for tasty little sides that are amazing with some coconut yogurt sour “cream” and chives.
Here’s what you need for these Butternut Squash Latkes:
- butternut squash, spiralized
- Tapioca flour (can substitute arrowroot starch)
- garlic powder
- onion powder
- olive oil or avocado oil
- sea salt
- unsweetened coconut yogurt, lemon juice, apple cider vinegar, chives (all optional for sour “cream” garnish)
These latkes come together in no time and involve:
- Spiralizing the butternut squash (or buy pre-spiralized to save time)
- Tossing the squash in a large bowl with olive oil, tapioca starch, garlic powder, onion powder and sea salt
- Forming the mixture into small pancake about 2-inches wide.
- Place onto a parchment-lined baking sheet
FAQs for these Butternut Squash Latkes
Can you make these on the stovetop or in the air fryer?
I like baking these for a more hands-off approach but you can also pan fry them on the stovetop with 2 additional TBSP of olive oil in the pan for ~ 4 minutes per side on medium heat. I didn’t have success with these in the air fryer unless I made them in really small batches which was too time consuming so I don’t recommend this method.
Are these crispy?
Butternut squash is way softer than potatoes so these latkes are not super crispy. However, they will be crispier made on the stovetop as opposed to the oven and if you are eating leftovers I suggest reheating them on the stovetop.
Can I a make these without a spiralizer?
You can also try grating the squash, though I haven’t done this myself and am not sure it would stay together as well without additional starch flour and/or some binder.
How do you store these?
These are best served fresh while they’re crispy and hot but you can store in a sealed container in the fridge for 4-5 days. I would recommending reheating on the stovetop so that they can regain a bit more crispiness before serving.
Where do you find coconut yogurt?
Here in Toronto I purchase my yogurt from a lovely local company called Deebs. In the U.S. I’ve seen a few compliant brands in stores like Whole Foods. You can also You can easily make your own AIP coconut yogurt using coconut milk, a thickener like gelatin or agar agar and probiotics and here’s a recipe for homemade tigernut yogurt that you can try as well. You’ll want to ensure that the yogurt you’re using is thick so that your sour cream isn’t too runny/thin.
If you try these Butternut Squash Latkes I would appreciate it if you would leave the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
You might enjoy these latkes with these other easy AIP dishes:
You’ll love these other grain-free, paleo pancakes:
- Vegan AIP/Paleo Banana Pancakes
- Paleo Vegan Pumpkin Spice Pancakes
- Easy AIP Crepes
- AIP Tray Baked Pancakes
- Paleo and AIP Sourdough Pancakes
Butternut Squash Latkes (AIP, paleo, vegan)
- Total Time: 45 minutes
- Yield: 4 servings 1x
These Butternut Squash Latkes are a nightshade-free take on classic potato pancakes. They’re so quick to come together, can be baked or fried and are AIP, paleo and vegan.
- 6 cups spiralized butternut squash (~ the neck of 1 large butternut squash)
- 2 TBSP olive oil
- 1.5 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp sea salt
- 1/4 cup tapioca flour
- chives (for garnishing)
- 1/2 cup plain, unsweetened coconut yogurt
- 1/4 tsp sea salt
- 1 TBSP lemon juice
- 1 tsp apple cider vinegar
- Preheat oven to 375F and line a large baking sheet with parchment paper.
- Spiralize the neck of one large butternut squash and place into a large bowl along with olive oil, garlic powder, onion powder, sea salt and tapioca starch. Use your hands to combine all the ingredients.
- Use your hands to form the
mixture into small latkes ~ 2 inches wide and place onto the parchment-lined baking sheet. Press each latke down with the palm of your hand to flatten slightly. Don’t worry if they don’t seem to be sticking together at this point, they will come together as they bake.
- Bake on the lower rack of your oven for 30 minutes, flipping once at the 20 minute mark.*
- Serve with coconut sour “cream” and garnish with sliced chives.
- Combine coconut yogurt, salt, lemon juice and apple cider vinegar in a small bowl.
* You can also pan fry these on medium heat in a cast iron skillet with 2 TBSP of olive oil. Cook 4 mins per side or until nice and brown. The latkes won’t be super crispy but will be much more so if pan fried than baked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
Keywords: aip, paleo, vegan, whole30, latkes, butternut squash, butternut squash latkes, sides
These were a delicious way to have butternut squash! Will definitely be making again! The chives and sour cream were a perfect complement to them. Yum!
Love butternut squash latkes and so grateful for Nicole’s AIP take! We skipped the ‘sour cream’ but did top with applesauce (a leftover from our dairy days of a dollop of sour cream and a dollop of applesauce). Thank you for these and all of your recipes, Nicole!
Jodi Kay Clay
I used a 6mm spiralizer and they came together beautifully but when I went to fry them on the cast iron pan they became rather oily and soft. The flavor was DELICIOUS but I think next time I make them I’ll use a larger blade to spiralizer them in hopes of crisping a little better.
I made these on the stove top on a cast iron griddle, kept warm in the oven on a baking stone. They were fantastic and a hit with my husband and our dinner guests. I thought I made enough for leftovers, but the platter was clean. I used store bought pre-spiralized squash for simplicity, and it was, as usual with Nicole’s recipes, easy, successful, and delicious.