During the winter months, when winter squash is abundant, this is one of my favorite go-to meals.
Why Butternut Squash?
Latkes, or potato pancakes, are traditionally made with grated potatoes, but this simple switch ups the nutrient content quite a bit (and makes them even more delicious, in my opinion). You can top the latkes with a dollop of raw sour cream if you’d like.
Butternut squash is rich in antioxidants, B vitamins like folate, vitamin C, and potassium. Its bright orange color comes from carotenoids, which are protective against heart disease. Butternut squash is also very inexpensive in the fall and winter when it is in season and has a distinctive and delicious flavor.
Butternut Latkes, a Simple Healthy Meal…
This meal can be made in about 30 minutes and is kid-approved (especially the latkes!).
Consider making extra latkes for breakfast leftovers! This recipe is made to serve 2-3 so double or triple if your family is bigger.
The butternut squash is a great contrast to the balsamic glazed steak. I typically serve this with some greens or steamed broccoli to round out a perfect health meal.
Skillet Steak & Butternut Latkes Recipe
Ingredients
- 1 lb steak (flank or skirt)
- 1 tsp salt (divided)
- ½ tsp black pepper
- 1 large butternut squash
- 1 egg
- ½ tsp garlic powder
- 1/3 cup coconut flour (or almond flour)
- spices (to taste)
- 1 onion
- 3 TBSP butter (or coconut oil)
- 2 TBSP balsamic vinegar (optional)
Instructions
- Sprinkle the steak with ½ tsp of the salt and the pepper and set aside.
For the latkes:
- Use a box grater or food processor to grate the butternut squash and set aside.
- In a large bowl whisk together the egg, remaining salt, garlic powder, flour, and any additional spices if desired.
- Thinly slice the onion and add the onion and grated squash to the egg mixture, mixing well with your hands.
- Melt the butter in a skillet over medium high heat.
- Form the squash mixture into hamburger sized patties and cook in the preheated skillet for about 5 minutes per side or until browned.
- When the latkes are done, put them on a baking sheet and keep them warm in oven.
For the steak:
- Scrape out the skillet and cook the steak 3-4 minutes per side until desired doneness. When almost done, drizzle with balsamic vinegar and let it reduce for 2 minutes.
- Serve immediately.
Notes
Nutrition
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Does your family enjoy butternut squash?
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I guess my “large” butternut squash was larger than yours… I had to double the almond flour and triple the egg to make it sort of stick together. Tasted delicious but was falling apart. Next time I’ll use less squash!
Can you make the latkes without onion? If not, what would you recommend as a substitute?
I think you could leave them out if you want.
My butternut squash was 10 cups. I modified the recipe a bit. Still tasty!
I added a few more eggs and baked it in a loaf pan to make a potato kugel
So do you put the steak on top of the latkes? I thought the beef and other stuff got stuffed into the scooped out sweet potato/butternut squash. I should have read the recipe thoroughly before deciding to make this. I bought ground beef because it was cheaper. Would I put that in with the onion, sweet potatoes, etc. or just brown it and put on top?
had no idea until recently how versatile butternut squash is. I recently used my grass-fed beef and made butternut squash lasagna, the squash replaced the noodles. I love it this sounds yummy
I had some trouble with the squash, so I cooked it a bit then put it in the blender… huge HIT with the whole family!! Thank you! But I did use wildtrees lime chipotle spice instead and the steak was great! If you haven’t seen them they have amazing infused grapeseed oils and natural spices I love!
I’m assuming you peel the sweet potato and/or butternut squash?