For as long as I can remember, my mom has made this breakfast casserole every Christmas morning. It’s perfect because you can make it the night before, pop it in the oven right before the kids come downstairs, and then it will be ready by …
Month: December 2018
Happy Hanukkah! I personally don’t celebrate Hanukkah, but I will take any excuse I can get to eat latkes. Especially these crisp, golden butternut latkes.
Latkes are pancakes traditionally made from potatoes, but you can make them from zucchini, squash, and pretty much any hard and tasty vegetable. These are especially gorgeous with some spiced homemade applesauce, but really, you can put pretty much anything on latkes and they’ll taste good. The best part about this recipe is that rather than frying each one by one, you can batch bake these in the oven. I always prefer not to burn myself, and baking these latkes means I’ll be willing to make these much more often. Enjoy!
- 3 cups butternut squash, grated
- 1/2 medium onion, grated
- 2 eggs
- 1/4 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon thyme
- 1 tablespoon paprika
- 1 teaspoon nutmeg
- 1/2 teaspoon mustard seed
Begin by preheating your oven to 450 F and placing a sheet pan inside to heat. Then, mix your grated squash and onion. Squeeze out as much moisture as you can, either by using a potato ricer or a cloth that will hide bright orange stains. Continue until you’ve squeezed out as much moisture as you can.
Next, mix all ingredients in a large bowl until well combined. Remove your baking sheet from the oven, and coat with a healthy dose of cooking spray. Place dollops of the squash mixture on the sheet pan, and spread into 2-3 inch circles with a spoon. Bake for 8 minutes, spray the sheet pan again with a healthy dose of cooking spray, and flip your latkes. Return the pan to the oven and bake for 10 more minutes, or until your butternut latkes are pleasantly crispy. Serve with applesauce or with sour cream and chives for happy stomachs.