Skillet Steak & Butternut Latkes

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.

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Skillet Steak & Butternut Latkes Recipe

Pair skillet steak with delicious latkes made from fresh butternut squash for a nourishing (and filling) meal!

Course Main

Cuisine Jewish

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 327kcal

Author Katie Wells

Ingredients

• 1 lb steak , flank or skirt
• 1 tsp salt , divided
• ½ tsp black pepper
• 1 egg
• ½ tsp garlic powder
• 2 TBSP balsamic vinegar (optional)
• 1 large butternut squash
• 1/3 cup coconut flour or almond flour
• 1 onion
• spices to taste
• 3 TBSP butter or coconut oil

Instructions

• Sprinkle the steak with ½ tsp of the salt and the pepper and set aside.
• 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.
• 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

You can use sweet potato instead of squash if you'd like.

I like to serve the steak and latkes with a leafy green salad or steam broccoli to round out the meal.

Nutrition

Calories: 327kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 772mg | Potassium: 395mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7% | Vitamin C: 2.5% | Calcium: 2.2% | Iron: 14.2%

Does your family enjoy butternut squash?