Butternut Squash Latkes With Sage And Pine Nut Yogurt Sauce Recipes

Steps:

• Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
• Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
• Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Steps:

• Place a large baking sheet in the oven, and preheat oven to 450 degrees.
• Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
• In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
• Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
• Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
• Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
• Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
• Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.