Make some delicious latkes with your winter squash included in next week's CSA shares.
½ medium onion, grated
6 cups grated butternut squash (or any winter squash, 1 3-pound squash)
¼ cup chopped or slivered fresh sage (more to taste)
1 teaspoon baking powder
Salt and freshly ground pepper
3 tablespoons oat bran
¼ cup all-purpose flour
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil
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.
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 1/4 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.
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.
Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.
Recipe from NYT Cooking.