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.