Celebrate the season with jewel-tone produce and a savory-sweet twist on tradition. Substituting winter squash for potatoes, ups the nutritional value and gives these latkes a gorgeous golden hue. This recipe includes a salad a warm spinach salad, so that you can enjoy latkes for a weeknight dinner at home. While certainly optional, frying sage until crisp really elevates the meal into something restaurant worthy with very little additional effort. You may find yourself snacking on the crispy leaves like French fries, so consider making more and enjoying them with a glass of wine while you cook.
Ingredients
Cooking Instructions
***(to reduce time, make latkes while cranberries roast)
1. Preheat oven to 400 degrees F.
2. Toss cranberries, onion, thyme, 1⁄4 teaspoon Kosher salt, maple syrup, and olive oil in a bowl to combine.
3. Spread onto parchment lined sheet tray and bake until cranberries are slightly collapsed, about 15 minutes. (***While roasting, move to next step.) Once finished roasting, remove thyme sprig and toss hot cranberry mixture with spinach and blue cheese.
4. ***While cranberry mixture is roasting, whisk cornstarch, 3⁄4 teaspoon Kosher salt, egg, pepper, onion powder, and nutmeg until smooth. Add butternut squash and stir until just combined.
5. Preheat vegetable oil in large skillet over medium high heat until shimmering, but not smoking.
6. Add sage leaves and fry until green color darkens (but before it turns brown), about 1 to 2 minutes. Using a slotted spoon or tongs, remove fried sage and set aside on paper towel lined plate. Season immediately with salt to taste.
7. Working in batches, make 6 latkes, spooning 1⁄4 cup of butternut squash mixture into skillet at a time and pressing into 1/2 inch thickness using a spatula.
8. Cook until browned on both sides, 3 minutes per side. Place cooked latkes on paper towel lined plate with fried sage and sprinkle immediately with salt to taste.
9. Serve latkes and sage immediately alongside salad.
