Since I used half of butternut squash for soup, I have to use another half. I decided to make some latkes. The recipe is mine and really delicious.
Butternut squash yogurt latkes
Makes 16-18 large latkes.
1 & 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 medium size peeled and shredded butternut squash
1 cup yogurt
1 tablespoon sugar
In a large bowl, sift together flour, baking soda, and salt. Then add the squash, yogurt, sugar, and an eggs. Done. Mix everything together.
Heat a pan or griddle over medium-low heat; melt a little butter to the bottom or coat lightly with cooking spray. Ladle approximately 1/4 cup batter into the pan for each pancake and cook until the undersides are browna nd the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned.