Butternut Squash Latkes H G

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From hungry-girl.com... Optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. i used two medium-sized squashes, and that gave me about six cups of shreds, so i doubled the recipe and got 28 latkes. they didn't stick together very well, though, so i'd suggest adding a bit more egg substitute.

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Steps

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Place a large baking sheet in the oven , and preheat oven to 450 degrees.

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Place shredded squash and onion on a layer of paper towels.

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Cover with another layer of paper towels , and press down firmly to remove all excess moisture.

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Repeat until squash and onion shreds are as dry as possible.

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In a large mixing bowl , combine squash , onion , egg substitute , flour , and salt.

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Mix well.

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Using oven mitts or kitchen towels , carefully remove the hot baking sheet from the oven.

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Cover sheet evenly with a 3-second spray of olive oil spray.

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Spoon squash mixture onto the sheet in 12 evenly spaced mounds.

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Using the back of a spoon , flatten and spread each mound into a circle about 3 inches wide.

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Carefully return pan to the oven and bake for 8 minutes.

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Using oven mitts or kitchen towels , carefully remove sheet.

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Coat the top of the latkes with another 3-second spray of olive oil spray.

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Gently flip with a spatula.

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Return to the oven and bake for approximately 10 minutes , until both.

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Ingredients

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butternut squash, onion, egg substitute, whole wheat flour, salt, nonstick cooking spray