You know it’s cooler weather when butternut squash everything starts appearing. I’m a lover of butternut squash. There’s a reason for it’s name, it does have a buttery taste and it’s not heavy so you don’t feel stuffed after eating it. It also pairs well with so many other vegetables.
When I was a child, my mother made these amazing potato fritters. She didn’t make them often but every time she did it was a real treat because they were SO GOOD. So I wanted to do a spin on that recipe that I loved so much as a child. I chose butternut squash because I wanted to elevate it and butternut squash has about 1/4 of the carbohydrates than potatoes. Now don’t get me wrong, I LOOOOVE carbs and I have nothing against eating them. I just try to eat the majority of my carbs for breakfast and lunch.
Since this dish pairs well with other vegetables and about any protein, I thought it was the perfect side for dinner. So I wanted to create an easy and low carb recipe that can be enjoyed for breakfast, lunch, and dinner. I love them for dinner but I have to say they are pretty amazing for breakfast with a side of eggs. A healthy version of hash browns. I hope you enjoy these as much as I do!
- 1 butternut squash peeled & shredded (approx. 4 cups)
- 6 large sage leaves chopped
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 1/4 cup arrowroot flour
- 1/3 cup almond flour
Shred squash. I use a cheese grater. Once all squash is shredded, add all other ingredients and stir until mixed well. Then fold in sage.
Place a frying pan on medium heat and coat with olive, coconut, or avocado oil. Spoon on mixture and use a spatula to press down to create fritters. Cook approximately 3 minutes on each side or until golden brown.
Fritters will keep in the refrigerator for up to one week or in the freezer for one month.