Butternut Squash Sage Latkes with Sage Brown Butter

December 20th, 2009 § 0 comments

Makes 20 medium latkes

A delightful combination of sage and butternut makethese latkes extra special and perfect for cold winter nights.


4 cups butternut squash, peeled and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh sage, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil


In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Sage Brown Butter


1 stick butter, unsalted
3 tablespoons fresh sage, chopped fine
1 teaspoons salt
1 teaspoon pepper


In a small saucepan melt butter and add sage, sauté on medium high heat  stirring constantly with a wooden spoon until butter browns a little. Take off heat and add salty and pepper. Refrigerate butter mixture and dollop cold butter on hot latkes.

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