Butternut Squash and Sage Latkes Recipe (2024)

Is there a reason why this needs to go onto a sheet pan just to be transferred to the skillet? Or like with traditional latkes can we just scoop up some of the mixture and go straight into the skillet and then transfer to the oven to keep warm?

We loved these! Made the recipe as directed and found the texture to be perfect — no trouble with them falling apart as some people had noted. I will add more than 1/4 cup of sage next time. Ground up raw oatmeal in coffee grinder to sub for the oat bran. I like to garnish them with a sprinkle of freshly grated nutmeg, a dollop of plain greek yogurt or sour cream, a pinch of finely chopped chives and a whole fried sage leaf that I fry individually along side the latkes until crisp.

Martha says you can use breadcrumbs or panko.

Update: Just cooked this with pumpkin and it was DELICIOUS!! Doesn't even really taste much like pumpkin. Really they just taste like delicious latkes! Also, I used sunflower oil and that worked great.

Odd wording, but I believe she means to 'dump' the contents of the 1/4 c measuring cup onto the parchment paper. IE, reverse the cup measure.

Just made these for the parents and they loved it! They called it sophisticated latkes.- used oats instead of oat bran- used safflower oil I made 12 big latkes, I suppose if you use half of the 1/4 cup measure (so an 1/8) you can make close to 30. I also just dumped it straight into the frying pan and then transferred to oven to keep warm. Great recipe thanks!

I used leeks instead of onions because I had them and they are less wet.I used oatmeal instead of oat bran.First batch fell apart (into a delicious hash).Then I added 1 cup of light ricotta and 1/4 cup flour, and that worked though they still have to be very small so as not to fall apart. If you don't want to use ricotta I think an extra egg or two would work instead. I use 1 egg for every 2 c of grated potato for my usual latkes, so that ratio might be better here as well.

I used pre-cut butternut squash noodles, dumped them onto a cuttting board and chopped them a bit. I also formed the Latkes directly in the pan. Delicious and very forgiving recipe. I did find that they got crisper with the heat on medium high instead of just medium.

These make a great breakfast with a little maple yogurt.

I tried this recipe and it was delicious. I couldn't find oat bran so used oatmeal and my squash was really big so I added an extra egg and a bit more baking powder. I think this recipe is a bit more forgiving than it appears, because even with my variations, it was fantastic.

Great as written and a very forgiving recipe. I approximated all measurements and it turned out perfectly well! Will be a winter staple in my house

I had bought cubed butternut squash and steamed and then mashed it. I had leftover matzo cake meal and used that for the binder. I also cooked them on the stove in a deep pan (no splattering!) and kept them warm in the oven. Next time I will add more onion and more sage, but we all loved these. And they looked beautiful too.

This has become my favorite new breakfast recipe, especially on the days when I need something hearty and inspiring. I make a batch for the week and enjoy with greek yogurt on top. A wonderful recipe!

There are only two of us. Can leftovers be reheated, or am I better off scaling back the recipe?

Grind oatmeal…

Can these be frozen?

I'd appreciate it if the author clarified the use of the 300 degree oven. This is written in a very confusing way-between 'heat the pan, heat the oven, cook in the skillet, keep warm in the oven' I don't understand why what we're doing with th 300 degree oven here.

I had about 3 pounds, already cut in cubes. Used the grating attachment of my food processor (also for the onion), was easy that way (but maybe that was another reaso they didn't hold together).

Made these as directed-they tasted great, but didn't hold together well. Not sure of the solution, more egg? Would make the again otherwise, delicious, big hit with company!

Can readers share their experience grating a 3 pound squash? Sounds like a difficult task.

Anyone tried these in an air fryer? I don’t even own one but this is the kind of recipe that would make me consider the purchase.

This are fantastic! Husband was skeptical but he agrees! The only thing different we did was to add a whole onion....which I also do with potato latkes! A keeper!

WOW! I wasn't sure how these would turn out because the squash is less starchy than potatoes, but they were even better, imo! They crisped up nicely on the outside, and though i forgot the powder, were soft and pillowy in the middle - they melt in your mouth, and smelled like heaven while cooking. I added a dash of dried spices: cinnamon, cumin, and ginger, and I also fried some whole sage leaves with the latkes for garnish which did not disappoint. These made for a perfectly warming fall dish.

These are out of this world & dangerously delicious. No need to use the oven or another pan as we just ate them as they cooked. Can’t wait to eat them for breakfast with the maple Greek yogurt as one reader recommended.

Very nice. Sticking to recipe but with two practical changes. 1. Dried onion flakes (two teaspoons) work well if you don’t want to have to grate and wring out half a fresh onion. 2. For the amounts included (basically one average sized squash) making 30 teeny ones would take ages. They can easily be made a bit bigger for the pan mentioned (10 inch) .. I ended up with 12 and the 4-5 min per side fry still worked fine.

It’s one thing to say “6 cups of grated squash,” it’s another to actually have to grate 6 cups of squash. I’m looking at my squash wondering what will be plan B.