Butternut Squash Latkes with Apple Goat Cheese

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Skill Level
Preparation Time 15 minutes Total Time 40 minutes
Servings 8 (2 latkes per serving) Cost Per Serving $0.79
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2 cupsButternut Squash, grated
1 cupYellow Potato, grated
1Medium Onion, thinly sliced or grated
2 tbspHorseradish (optional)
1/4 cupFlour
1/2 cupApple, grated
1/2 cupGoat Cheese
6Sage Leaves, finely chopped
1 1/2 tbspOlive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. ​Preheat the oven to 425 degrees F.
  2. Place a medium saute pan over medium heat. Add 1 tbsp of oil. Add onion and a pinch of salt, cook gently for about 10 minutes stir every once and a while until the onions are golden brown.
  3. Grate your potato into a clean dish cloth and ring out as much water as possible.
  4. Add onion, potato, squash, eggs, flour, sage and horseradish (optional). Season with salt and pepper. Combine well.
  5. Grab about a ¼ cup of the mixture and form little patties. Place on a baking sheet lined with parchment paper. Press each patty down so that it’s about ½ an inch thick. Drizzle with the remaining oil and bake for about 12 to 15 minutes per side, until golden brown and crispy.
  6. Combine apple and goat cheese, place about a tsp on each latke and return to the oven to bake for about 5 minutes.


  • Butternut squash and other winter squash are excellent sources of beta carotene, an antioxidant that may help prevent heart disease and some types of cancer. Beta carotene becomes more available for the body to absorb when squash is cooked – in fact, the amounts nearly double when squash is cooked. To absorb even more beta carotene, add a teaspoon of olive oil to your squash or use some heart-healthy oils in your cooking. Beta carotene is a fat soluble nutrient, so it is better absorbed when you pair it with some fat. All you need is 3 to 5 grams (a teaspoon of oil is 5 grams of fat).
  • Leeks belong to the allium family of vegetables, along with onions and garlic.  Eating allium vegetables as part of a healthy diet may help lower your cancer risk.  Leeks contain plant nutrients called allyl sulfides and saponins.  Both of these plant nutrients may help prevent tumour growth. Allyl sulfides may lower blood pressure while saponins may help reduce “lousy” LDL cholesterol levels.