Butternut Squash and Sage Latkes

1 medium onion, shredded (¾ cup)

3 cups shredded butternut squash (1 small squash)

¼ cup matzo meal

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon chopped fresh sage

1 large egg, lightly beaten

6 teaspoons olive oil, divided

Heat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray.

Spread the shredded onions between 2 sheets of paper towel and squeeze out as much moisture as possible. Transfer the onions to a large bowl. Add the squash, matzo meal, salt, pepper and sage, then toss to coat. Add the egg and 2 teaspoons of the oil. Toss to coat.

In a large nonstick skillet over medium-high, heat 2 teaspoons of the oil. Working in batches, use a ¼ cup measure to scoop the squash mixture into the skillet, leaving several inches between each mound. Use a spatula to flatten them into roughly 3-inch pancakes.

Cook until lightly browned, 2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Bake until the latkes are crispy and hot, about 10 minutes.

Serves 12.

Nutrition values per serving: 109 calories, 7 g fat (1 g saturated), 10 g carbohydrates, 1 g fiber, 1 g protein, 15 mg cholesterol, 249 mg sodium.