Butternut Squash and Sage Latkes Recipe (2024)

By Martha Rose Shulman

Butternut Squash and Sage Latkes Recipe (1)

Total Time
About 45 minutes
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Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.

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Yield:About 25 latkes, serving 6

  • ½medium onion, grated
  • 6cups grated butternut squash (1 3-pound squash)
  • ¼cup chopped or slivered fresh sage (more to taste)
  • 1teaspoon baking powder
  • Salt and freshly ground pepper
  • 3tablespoons oat bran
  • ¼cup all-purpose flour
  • 2eggs, beaten
  • About ¼ cup canola, grape seed or rice bran oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

252 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 6 grams protein; 638 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Butternut Squash and Sage Latkes Recipe (2)


  1. Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust salt. Add the eggs and stir together.

  2. Step


    Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan. Take a ¼ cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

  3. Step


    Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

  4. Step


    Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.


  • Advance preparation: You can prep the ingredients and combine everything except the eggs and salt several hour ahead. Refrigerate in a large bowl. Do not add salt until you are ready to cook, or the mixture will become too watery as salt draws the water out of the vegetables.



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Cooking Notes


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.

David Look

Martha says you can use breadcrumbs or panko.

Chelsea Hodge

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.

Holly Morrison

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

Ellen Tabor

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.

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Butternut Squash and Sage Latkes Recipe (2024)


Do you leave the rind on butternut squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Can you grate butternut squash? ›

If you buy peeled butternut squash, use 1 1/2 to 2 pounds. Remove the seeds and peel from the squash. Cut the raw squash into chunks and grate on the large holes of a grater.

Do you have to cut butternut squash before cooking? ›

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

What is the best tool to peel butternut squash? ›

A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade, will help with the peeling. By the way, it helps to microwave a butternut squash (whole) for 30 seconds or so first, before peeling.

Can you eat the stringy part of butternut squash? ›

Peel the outer hard skin off, cut in half and scoop out the seeds and the stringy bits with a spoon, what you have left is all edible. You will need to cut it into quarters lengthwise (depending on the size of your squash) to make it fit in a vegetti. Also you may want to blanch it quickly or fry it. It's not good raw.

Should I peel my butternut squash before roasting? ›

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

Can you leave the skin on butternut squash when making soup? ›

Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.

Is squash skin good for you? ›

Sure, you know about the delicious orange flesh of winter squash—but the skin? In case you didn't know, all winter squash skins are edible, and full of fiber and vitamin A to boot. Whether or not you should eat the skins of every type of winter squash is its own question.

Can you eat skin of buttercup squash? ›

It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

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