Delicata Squash Latke Pie

Happy Faux Hanukkah! Because my family was scattered for the holiday season, we celebrated Hanukkah this past weekend. Though it's always a small celebration (not many of us live locally), it is a tradition that is near and dear to my heart. We have been celebrating with my sister and her family, who are not Jewish, every year since before I can even remember. It's officially gone past a holiday and is now simply a family reunion type tradition that my boyfriend is now a part of for the third year in a row. The meal typically consists of a roast chicken, which my mother makes using my late grandmother's recipe, a.k.a. "Bauby's Chicken," some type of roasted vegetable, and of course LATKES! Latkes are fried potato pancakes that have a tendency to smell up the whole house of grease for days on end. So this year, we cooked the real white potato latkes outside on an electric griddle (<-- PRO TIP) and I created one giant acorn squash skillet latke, inspired by goop's latke pie. It doesn't have to be Hanukkah to eat this perfectly roasted crunchy squash goodness.

[Serve 4 - 6 people]

Shopping // Pantry List:

  • Delicata squash (or potato // squash of choice...butternut would be FAB!)
  • Yellow onion
  • Gluten-free flour of choice (I used brown rice flour)
  • Baking powder 
  • Egg
  • Cinnamon
  • Salt
  • High heat oil (I used avocado oil)

Instructions

  • Preheat your oven to 400F
  • Halve 4 small delicata squash, de-seed those babies, and peel the skin off (or not)
  • Grate the squash and 1/2 of an onion on the largest size shred on your grater
  • Combine a scant 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/4 teaspoon of baking powder, and 2 tablespoons of gluten free flour in a small bowl
  • Add one whole egg into the squash // onion mixture, give it a stir, and then gently stir in your dry mixture
  • Heat your cast iron pan over medium heat a layer of 2 tablespoons (or enough to coat the pan) of avocado oil
  • Once your pan is HOT, evenly distribute your squash mixture around the pan (TIP: don't flatten the top too much, better to leave it looking rustic)
  • Drizzle 2 tablespoons of oil over the top of your squash mixture and cook the giant pancake on the stove top for 5 minutes
  • Drizzle another 2 tablespoons of oil on your pancake and throw it in your preheated oven for 15-20 mins depending on thickness of your squash pie
  • Right before serving, turn the broiler on and broil the latke pie for 5ish mins or until the top layer shines a beautiful crisp brown color (note the photo above was taken before the broiling went down!)

Share with your favorite people and be sure to top it with all the latke fixings. Traditionally, latkes are served with sour cream and applesauce. I served mine dairy-free style with kite hill cream cheese (though please note that one is NOT corn free -- I didn't eat it) and applesauce (my topping of choice). I could also totally see this as a breakfast // brunch skillet if topped with eggs. Enjoy this fabulous squash pie any which way and let me know what you top yours with below!

XO