This butternut squash latke recipe is so easy, you’ve got to let your kids make it. It’s simply grated butternut squash and onion, with eggs, whole wheat flour, and a little salt. Then it’s baked in the oven for a healthy kid friendly vegetable side dish. My son calls them his squash pancakes!
HOW TO MAKE BUTTERNUT SQUASH LATKES
While the cheapest option for making this latke recipe is to use a whole butternut squash, peel it, cut it up, and then grate it (check out how to peel a butternut squash), we’ve been needing to save time in the kitchen, so buy it already peeled and chunked.
The easiest way to grate the squash and onion is with a food processor that has a grating wheel. Make sure to use the big holes. If you don’t have a food processor, a box grater works too.
We really need a new food processor. Ours is broken in three different places. But it still works if you use something like a knife or toothpick to engage the lock, so I just can’t justify buying a new one!
As Corban was grating the squash, and tasting it of course, Larkin pulled herself up to see what he was doing.
Then she walked around our makeshift table to check out the camera.
I decided this was the perfect time to bring her in to a Mini Chef Monday session, and put her in the high chair with some raw squash to watch her brother cook.
This led to lots of playful fun which I was SO thrilled to capture! Now that she’s one, they’re really able to start having fun playing together, and he is starting to recognize how she wants to be like him and learn from him.
For this latke recipe you’ll need about 3 cups of grated squash. We had about 5 cups, and are going to use the excess tomorrow in a soup or stir fry, or maybe spaghetti sauce.
Once the squash and onion are grated, you need to press out all the water. A lot of latke recipes will say to use paper towels, but I learned the potato ricer method from my friend Elise, and I’ll never use paper towels again. A potato ricer will press ALL the liquid out, and give you nice crisp veggies, whether your making latkes, or hash browns. It’s also a great chance to impress your kids with how strong you are as you show them how much juice you can squeeze out!
Corban mastered egg cracking at two years old (here’s how we taught our toddler to crack eggs), so we make sure to let him crack them for any recipe.
Larkin paid close attention.
Once the eggs, flour, and salt are in, just mix everything together well. It looks like Larkin just might take cooking as seriously as Corban does! Corban has such fun in the kitchen, but gets so serious when he’s concentrating. I love it!
The next steps will need to be done by an adult or a much older mini chef. Because the baking sheet starts out in the preheating oven, it’s not safe to let little ones form the patties on the sheet.
Because Corban calls these squash pancakes, he wanted maple syrup on his, which is actually quite tasty. But we prefer ours with a dollop of sour cream and some chives. You can of course skip the sour cream to make them dairy free, as the latke recipe is already dairy free. Larkin was happy to eat hers plain.
Have you had latkes before? What’s your favorite latke recipe?
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Butternut Squash Latke Recipe
This butternut squash latke recipe is oven baked for a healthy vegetable side dish. Check out step by step photos of my three year old making them! Adapted from Food.com
Ingredients
- 3 cups grated butternut squash
- 1/2 cup grated onion
- 2 large eggs
- 1/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- olive oil nonstick cooking spray
Instructions
- Place a large baking sheet in the oven, and preheat oven to 450 degrees.
- Mix grated squash and onion, then put some into a potato ricer. Squeeze firmly to remove all excess moisture. Repeat with remaining veggies until squash and onion shreds are as dry as possible.
- In a large mixing bowl, mix together squash, onion, eggs, flour, and salt.
- Using oven mitts, carefully remove the hot baking sheet from the oven and cover sheet evenly with a 3-second spray of olive oil.
- Spoon squash mixture onto the sheet in 12 evenly spaced mounds.
- Using the back of the spoon to flatten and spread each mound into a circle about 3 inches wide.
- Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
- Using oven mitts, carefully remove sheet and coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
- Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
MINI CHEF MONDAYS
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Chicken Parmesan Chicken Nugget Dip // Courtney’s Sweets
- Picnic Perfect Banana Pudding // Momma Lew
- Refreshing Blueberry Fruit Smoothie // Baby Loving Mama
- Raspberry Sticky Buns Recipe // We’re Parents
- Macarons: Step by Step // Frugal Novice
- Butternut Squash Latke Recipe // Eating Richly Even When You’re Broke
- Balloon Chocolate Bowls with Fresh Berries // Giggles, Gobbles and Gulps
- Pull Apart BBQ Chicken Sliders // Step Stool Chef
- Mexican Mini Lasagnas // Vegging at the Shore
- Color Your Own Cookies // Mom’s Messy Miracles
- Mixed Fruit Challah Bread // O’Boy! Organic
- Carter’s Apple Crumble // Can’t Google Everything
I just love how they’re both involved! So incredibly sweet and adorable 🙂
The kids are adorable and I love seeing recipes that toddlers can do fairly independently. Thanks for sharing!
These look amazing! I usually do traditional latkes at Hanukah, going to try these for sure.
Oh my goodness Larkin is so cute and looks just like you!! The potato ricer is a great idea… I’ve never made latkes but I just hate how paper towels rip so easily when I’m squeezing out frozen spinach. Such a mess. I wonder if a ricer would work for spinach…maybe just a gentler touch…hmm…gonna have to try it
Aww thank you. I think the potato ricer would work great for frozen spinach!
These look great. Do you think it would work pretty much the same with sweet potatoes?
Thanks Jenny. I think they should. Please comment again if you try it and let us know how it turns out! Thanks for stopping by 🙂
Thank you for this recipe! I just discovered your site and have several more picked out to try. These were a big hit. I used my husband’s big muscles to squeeze out the squash. LOL
I was wondering if you have had any luck making these in larger batches and then freezing them?
Great questions Amanda. I haven’t tried that but I imagine they would freeze pretty well. Glad you love the recipe!