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Butternut squash Latkes staked on a white plate with a Menorah in the background

Vegan Butternut Squash Latkes

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


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


  • 3 cups shredded butternut squash (about 1/2 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
  • 1/2 tsp turmeric
  • 1 tbsp soy sauce or tamari
  • 2 tbsp vegan mayo
  • 2 tbsp corn starch


  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 1/4 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


  • 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

Keywords: latkes, vegan, gluten free, butternut squash

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