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Parve
Easy
1 Hour
Diets 
I used butternut squash as opposed to potatoes in these latkes because it packs a punch of vitamins, minerals, fiber, and antioxidants. They’re baked using olive oil, and taste even better the next day and the day after. The tomato-mushroom sauce gives them a festive touch, but they’re delicious sans sauce too. Yields 10 – 12 latkes
1 small butternut squash, peeled and finely grated (yielding 4 cups grated squash)
2 large eggs
1/4 cup soy milk
1 scallion, finely sliced
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 cup Shibolim Spelt Flour (I used 80% spelt, but any flour will do)
1/2 teaspoon salt, or to taste
black pepper, to taste
Gefen Olive Oil, for drizzling
2–3 tablespoons Gefen Olive Oil
1 medium onion, diced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 12-ounce (400-gram) can sliced mushrooms, drained (see note)
12 ounces (400 grams) finely crushed tomatoes, such as Tuscanini
kosher salt, to taste
black pepper, to taste
a few sprigs fresh thyme (optional but recommended), or 2 pinches dried thyme
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and drizzle with olive oil.
Combine all latke ingredients in a medium-sized bowl, mixing well. Form into patties and place on the baking sheet. Drizzle with olive oil.
Place in oven and bake for 10 minutes, then flip and bake for an additional 12 minutes, or until golden and crispy. Remove from oven. Serve warm.
In a large frying pan, heat olive oil. Add onion and garlic and sauté for seven minutes, or until golden. Add mushrooms and continue sautéing three more minutes. Add the tomatoes and sauté an additional three minutes. Add seasonings and mix together well. Remove from heat. Taste and adjust seasoning if necessary. Serve in a small bowl in the center of a platter, or just near the latkes.
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
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Could I pan fry these?
yes, of course