Potato latkes are of course the classic recipe, but Elizabeth Byrd adds her own seasonal twist with butternut squash that makes them even more delicious! She paired the sweetness of the squash with bitter greens. It is a perfect use of beet greens or other greens when you have just a few.
Ingredients
- 2 cups grated butternut squash, packed (preferably local)
- ½ cup finely chopped onion
- 2 cloves finely minced garlic
- 1½ teaspoons grated fresh ginger
- 4 teaspoons olive oil, divided (plus 1 teaspoon more, if needed for sautéing latkes)
- ¼ teaspoon each salt and pepper
- 1 large egg
- 1 tablespoon white/yellow miso (Miso Master Organic from Asheville, NC)
- 1 1/3 cup plus 1 tablespoon all-purpose flour
- 2 cups finely minced fresh greens (kale, chard, spinach, beet greens, etc.)
- 2 teaspoons olive oil
- 2 teaspoons cider vinegar
- Pinch salt and pepper
Instructions
For the latkes:
Heat 2 teaspoons of oil in a medium non-stick skillet over medium heat. Add squash, onion, garlic, ginger, salt and pepper and sauté, stirring occasionally, until it begins to soften and release moisture, about 5 minutes. Remove from heat, transfer mixture to a fine strainer and gently press with the back of a spoon to help drain some of the liquid. Let cool.
In a medium bowl, whisk together egg and miso. Add squash and flour and stir until just combined. Allow mixture to rest for 5 minutes.
Wipe skillet and heat the remaining 2 teaspoons of oil over medium low heat. Add batter in 1 tablespoon size cakes — lightly flatten if necessary, making sure not to crowd the pan. Cook about 2 to 3 minutes per side, being careful to not over-brown each side (the sugars from the squash can cause it to darken quickly). Adjust temperature if needed. Remove to a plate lined with paper towels. Repeat with remaining batter. Latkes can be kept warm in a low, 225-degree oven, if preferred.
For the Sautéed Greens:
Heat oil in skillet, add greens, cover and cook until wilted, about 4 to 5 minutes (some greens may take a little longer). Uncover, add vinegar, salt and pepper and sauté another minute.
Top each latke with a small amount of greens and enjoy!
Makes about 15-18 latkes.
