It can be a pleasant surprise when a food with butter in its name turns out to be good for you, as in the case of butternut squash.
Along with other winter squashes, butternut squash is loaded with vitamins A and C, potassium and fiber. It has just 65 calories per cup, almost no fat, and can have a rich flavor that justifies its name.
Pair it with latkes for a traditional Hanukkah celebration. Hanukkah begins Dec. 11. The oil these latkes are fried in symbolizes the miracle of the small amount oil that burned for eight days when the temple was under siege.
This recipe honors that story by using a few teaspoons of olive oil to brown the latkes in the pan before they are crisped to perfection in a hot oven. Serve with a dollop of sour cream, applesauce or both.
Butternut squash and sage latkes
1 medium onion, shredded (3/4 cup)
3 cups shredded butternut squash (1 small squash)
1/4cup matzo meal
1/2teaspoon salt
1/2teaspoon ground black pepper
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
6 teaspoons olive oil, divided
Heat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray.
Spread the shredded onions between two sheets of paper towel and squeeze out as much moisture as possible. Transfer the onions to a large bowl. Add the squash, matzo meal, salt, pepper and sage, then toss to coat. Add the egg and 2 teaspoons of the oil. Toss to coat.
In a large nonstick skillet over medium-high, heat 2 teaspoons of the oil. Working in batches, use a 1/4-cup measure to scoop the squash mixture into the skillet, leaving several inches between each mound. Use a spatula to flatten them into roughly 3-inch pancakes.
Cook until lightly browned, 2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet.
Bake until the latkes are crisp and hot, about 10 minutes.
Nutrition information per serving: 109 calories; 67 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 15 mg cholesterol; 10 g carbohydrate; 1 g protein; 1 g fiber; 249 mg sodium.
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