Asian Inspired Butternut Squash Latkes

These baked butternut squash latkes are beautifully infused with Asian flavors like ginger, sesame seeds and soy sauce.

Jewish cuisine is at the heart of our culinary journey, from Sephardic traditions to modern Israeli flavors. One of our favorite Jewish holidays to cook for is Passover. We love coming up with new latke recipes that our ancestors would have loved.

Ingredients in Our Asian Inspired Butternut Squash Latkes

• Butternut squash
• Black sesame seeds
• Fresh ginger
• Ginger powder
• Onion powder
• Turmeric
• Soy sauce or tamari
• Vegan mayo
• Corn starch

Why Are these Asian Inspired Butternut Squash Latkes So Delicious?

• They're made with butternut squash, so you get your serving of veggies!
• We used sesame seeds for extra nuttiness and crunch
• Spices like ginger and soy sauce bring that delicious Asian flavor
• We used vegan mayo instead of eggs as a binder, so these latkes are vegan
• We also used corn starch also as a binder, so they're gluten-free
• They're a crowd-pleaser
• They're baked instead of fried

If you like latkes, give these recipes a try, too!

• The crunchiest potato latkes
• Vegan potato latkes
• Carrot and parsnip latkes
• Potato and apple latkes with Tahini and Silan

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Vegan Butternut Squash Latkes

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• Author: Vicky & Ruth
• Total Time: 45 minutes
• Yield: 9 latkes 1x
• Diet: Vegan

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Description

These baked butternut squash latkes are beautifully infused with Asian flavors like ginger, sesame seeds and soy sauce

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Ingredients

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• 3 cups shredded butternut squash (about ½ large squash, peeled and seeds removed)
• 3 tbsp black sesame seeds (you can use regular roasted sesame seeds instead)
• 1 tbsp grated fresh ginger
• 1 tsp ginger powder
• 1 tsp onion powder
• ½ tsp turmeric
• 1 tbsp soy sauce or tamari
• 2 tbsp vegan mayo
• 2 tbsp corn starch

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Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper and coat it lightly with cooking spray
2. Using your hands, try to squeeze as much water as you can from the shredded squash. Place in a medium bowl and add the sesame seeds, fresh ginger, dry ginger, onion powder, turmeric and soy sauce, and toss well. Add the mayo and corn starch and mix until well combined
3. Working with approximately ¼ cup mixture at a time, form the latkes and arrange them on the lined baking sheet (you'll get approximately 9). Bake for 30 minutes and serve warm

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Baked
• Cuisine: Jewish

Nutrition

• Serving Size: 1 latke
• Calories: 81
• Sugar: 1.8
• Sodium: 71.2
• Fat: 3.9
• Saturated Fat: 0.6
• Unsaturated Fat: 3.2
• Trans Fat: 0
• Carbohydrates: 11.7
• Fiber: 1.9
• Protein: 1.5
• Cholesterol: 0