Leftover Butternut Squash Remix: Butternut Squash Latkes

If you’ve ever prepared a meal for a large gathering, you know you’re bound to have leftovers. And while you can (usually) reheat and enjoy leftover food, what are you supposed to do with leftover produce that you purchased just for your gathering, such as leftover butternut squash? That’s where my Butternut Squash Latkes come into play!

This recipe was created especially for fall time leftovers and those wondering what to do with leftover butternut squash. It’s simple, easy, quick, and absolutely delicious. Plus, it’s a major change from the roasted vegetables or soups you may have enjoyed recently, making it a welcomed change.

It’s also a fun twist on potato latkes from Eastern European cuisine (they’re also commonly known as potato pancakes), and, let’s be honest, this time of year we are rolling in butternut squash.

Butternut squash is rich in many health-promoting vitamins and minerals, such as beta-carotene, folic acid, potassium, magnesium, manganese, and zinc. [1]

Anytime you consume beta-carotene, your body stores it in your liver and converts it (as needed) into vitamin A.

Interestingly, vitamin A is known to support everything from the strength of your immune system to your vision to your reproductive health to even the growth and development of children! [2, 3] (It’s worth noting that the onion in this recipe is also rich in vitamin A!)

Meanwhile, the magnesium you’ll get from this recipe for Butternut Squash Latkes is an essential mineral for your body. It’s required by your body for the necessary biochemical functioning of several hundred enzymatic reactions!

In fact, numerous studies have shown that magnesium is essential for the prevention and treatment of several health conditions, such as migraines, metabolic syndrome, diabetes, preeclampsia, asthma, arrhythmias, and more. [4]

There’s also another element to consider: That leftover butternut squash is a great source of fiber, while the egg offers protein—both of which support satiety.

Considering its rich profile, you’re getting a lot of benefits out of that leftover butternut squash!

Now that you know what makes these Butternut Squash Latkes so unique and nourishing, keep scrolling to get the recipe.

Butternut Squash Latkes

Makes: 15 to 20 latkes

Time: 30 minutes

Ingredients

1 medium onion, grated

4 cups grated butternut squash

1 teaspoon baking powder

½ teaspoon ground pepper

Pinch of salt

1 large egg, lightly beaten

2 tablespoons oat bran

2 tablespoons flour

¼ cup canola or avocado oil

Directions

1. Squeeze the liquid from the onion and put in a large mixing bowl.

2. Add the squash and toss together.

3. Add all the other ingredients, except the oil, and mix together.

4. Once well mixed, heat your oil in a 12-inch skillet over medium-high heat. (Place your hand a few inches above the oil. When you can feel the heat, it’s ready.)

5. Take ¼-⅓ cup squash mix, form into a patty, and, using a spatula, place in the oil. Repeat with another 4-5 patties. Don’t overcrowd them.

6. After about 4-5 minutes, flip. Brown on both sides and then place on paper towels to drain excess oil.

7. Repeat with the remaining mixture. Latkes can be kept warm in an oven set to 250 degrees until ready to serve.

8. Top with a poached egg, if desired, and serve.