Butternut Squash Latkes

Great for Jewish friends who are paleo or have Crohn’s disease.

Ingredients

2 medium sized butternut squash

1 onion

4 eggs

1 cup of almond flour

Salt and pepper

Olive oil

Directions

Preheat oven to 425F

Peel the butternut squash and take the skin off of the onion

Shred the onion and butternut squash with a box grater or a grater attachment on a food processor (my preferred method)

Beat the 4 eggs together

Pour the eggs over the shredded onion and butternut squash in a bowl, then add the almond flour. Add the amount of salt and pepper you think is appropriate for your guest’s tastes. Mix until well combined.

Put parchment paper on two baking sheets. Brush the parchment with olive oil.

Form the mixture into latke-sized patties. I fit six on a baking sheet and can bake two baking sheets in the oven at a time. Put them in the oven.

Bake for 15 minutes, then flip the latkes over, and bake for 12 more minutes.