• 6 cups butternut squash, spiralized
  • ½ cup arrowroot flour
  • 2 eggs, beaten
  • 1 tsp onion powder
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ⅓ cup olive oil, plus more for greasing the pan
  • 1 cup cilantro
  • 1 lime, juiced
  • 1 garlic clove
  1. In a large bowl, stir the butternut squash, arrowroot flour, eggs, onion powder, red pepper, and black pepper. Use your hands to combine well.
  2. Coat the bottom of a cast iron pan or non-stick skillet with olive oil, and set over medium-high heat. When the pan is hot, scoop 3 tablespoons of the mixture at a time into the pan, pressing down lightly to form patties. Keep the patties about 2 inches apart. You may need to work in batches.
  3. Cook the latkes about 3-4 minutes per side, or until hot and golden brown. Transfer the latkes to a plate.
  4. To make the sauce, combine the olive oil, cilantro, lime juice, and garlic in a blender or food processor until smooth. Drizzle on top of the latkes and enjoy while it's warm!