The perfect Sunday morning brunch, crispy decadent and redolent with sage.


Butternut Squash Latkes with Sage Cream
1/2 butternut squash peeled and grated
4 pring onions chopped
1/4 cup flour


2 large organic eggs, lightly beaten
Large handful of fresh purple sage some whole and some chopped
salt and pepper
6 Tablespoon sour cream





Method
Preheat oven to 425



Combine the butternut squash, spring onions, flour, eggs, 4 chopped sage leaves and the seasoning. Use your hands to form the mixture into balls about the size of a golf ball. Brush a baking tray with olive oil and squash the balls with a spatula. Bake for 20 minutes, then turn over and brown the other side for five minutes.





Serve with sour cream and sage dip. Combine the sour cream and the remaining finely chopped sage, season and serve over the pumpkin latkes