Butternut Squash Latke Cake with Lime Yogurt
This crispy butternut squash cake is flavored with ginger and cinnamon, and is served with a creamy garlic-lime yogurt sauce, spicy watercress leaves and chopped pecans. It’s sweet and crunchy and creamy, and it has been known to make me dance. The cake is way easier to make than having to tend to individual patties, although you can certainly go that route if you prefer. The easiest way to shred the butternut squash (peeled first) is in the food processor using the shredding disk, but you could also shred it by hand using a box grater.
Servings: 6 people
Ingredients
Butternut Squash Latke Cake
- 3 cups packed shredded butternut squash (from 1 small squash)
- 2 large eggs, lightly beaten
- ¼ cup chickpea flour
- 3 tablespoons thinly sliced chives
- ¾ teaspoon grated fresh ginger
- ¼ teaspoon ground cinnamon
- Pinch cayenne
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
Lime Yogurt
- ¾ cup Greek yogurt
- 1 small garlic clove
- 1 tablespoon thinly sliced chives
- ½ teaspoon lime zest
- 1 teaspoon fresh lime juice
- ½ teaspoon honey
For Serving
- 1 cup watercress or baby arugula
- ¼ cup toasted pecans, coarsely chopped
Instructions
- In a large bowl, combine the shredded butternut squash, eggs, chickpea flour, chives, ginger, cinnamon and cayenne. Season with salt and pepper.
- Heat the olive oil and butter in a 12-inch nonstick skillet over medium heat. Once the butter is melted, add the squash and press it firmly into an even layer. Reduce the heat to medium-low, cover, and cook until browned on the bottom, about 10 minutes. Slide a rubber spatula along the edges and bottom of the cake to loosen.
- Slide the cake out onto a plate. Place another plate on top, and flip the cake onto the second plate, so that the cooked side is now on top. Place the pan back over medium-low heat, and add the remaining tablespoon of olive oil. When hot, slide the cake back into the pan, cooked-side up. Cook over medium-low heat, uncovered, until the bottom is browned, about 6-8 minutes. Slide the cake out onto a cutting board and season with salt. Do Ahead: The latke cake can sit at room temperature for up to 30 minutes.
Make the lime yogurt
- While the cake cooks, make the yogurt sauce. Whisk together the yogurt, garlic, chives, lime zest, lime juice and honey. Season with salt and pepper. Do Ahead: The sauce can be refrigerated for up to 1 day.
Serve
- Cut the butternut squash latke cake into wedges. Top each wedge with a dollop of the yogurt sauce, a few watercress or arugula leaves, and a sprinkle of chopped pecans.
Notes
Tips:
- You'll need a 12-inch nonstick skillet with a lid for this recipe. If you don't have a lid you can cover the skillet with a large baking sheet.
- A food processor makes quick work of shredding the butternut squash (use the shredding disk). You can also shred it by hand using a box grater. Once shredded, the squash can be refrigerated in an airtight container for up to 1 day before making the latke cake.
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