In honor of Passover this week, here is a recipe for latkes. Serve with yogurt.
Butternut Squash Latkes
Bon Appétit | December 2008
Adapted from a recipe by Jayne Cohen
Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 tablespoons olive oil (not extravirgin), divided, plus additional for frying
2 small sprigs rosemary
2 garlic cloves, peeled
1/2 cup chopped shallots (about 3)
1/2 cup fine dry unseasoned breadcrumbs
1/4 cup flour
1/2 teaspoon ground cumin
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Spray foil with nonstick spray. Brush cut side of squash halves with 1 tablespoon oil. Place 1 rosemary sprig and a garlic clove in each cavity. Turn squash, cut side down, on prepared sheet. Roast until tender and brown in spots, about 1 hour. Cool on sheet.
Discard rosemary; reserve garlic. Spoon enough roasted squash into large measuring cup to measure 2 cups packed (reserve any remaining squash for another use); add garlic.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Heat 1 tablespoon oil in medium skillet over medium heat. Add shallots and sauté until soft, about 5 minutes. Scrape shallot mixture into processor; add 2 cups squash with garlic, breadcrumbs, flour, cumin, baking powder, salt, and pepper. Blend until just smooth, occasionally scraping down sides of bowl. Transfer squash mixture to large bowl; mix in egg.
Add enough oil to heavy large skillet to coat bottom generously; heat over medium high heat. Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet. Dip back of fork into oil in skillet and flatten batter to 21/2-inch rounds. Fry latkes until brown, about 2 minutes per side. Transfer latkes to rimmed baking sheets.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm uncovered in 350°F
oven 15 minutes.
While I love parsnips and carrots, you could also try this with your butternut squash. The texture might be slightly different, but I bet it would still taste wonderful!
Baked Parsnip Fries with Rosemary
Bon Appétit | March 2012
by Rozanne Gold
2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin
Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.