Name: Butternut Squash and Parsnip Latkes with Chai-Spiced Cashew Crème
Ingredients: 1 pound peeled (, diced butternut squash); 1 pound peeled (, cubed parsnips); 2 small onions (, peeled and roughly chopped); 5 large eggs (,); 6 tablespoons arrowroot starch; 1 ½ teaspoons ground cinnamon; 2 teaspoons salt; Freshly ground pepper (, to taste); Canola oil (, for frying); ½ cup raw cashews (, soaked overnight in the refrigerator); 6 tablespoons plain (, unsweetened almond milk (or other non-dairy milk of choice)); 1-2 teaspoons agave syrup (, to taste); 1 teaspoon fresh lemon juice; ¾ teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; Pinch of ground cloves; Kosher salt & freshly ground pepper (, to taste)

To make the latkes:

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Grate the squash, parsnips, and onions using the shredding attachment on a food processor. Transfer to a bowl. Add the eggs, arrowroot, cinnamon, salt, and pepper. Mix well.
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Add about ½ inch oil to a wide, deep skillet or Dutch oven and warm over medium-high heat. When the oil is hot, gently drop the squash mixture by scant ¼-cupfuls into the oil. Let cook for about 10-20 seconds, then gently flatten just a bit with a spatula. Cook for about 3 minutes, or until browned.
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Carefully flip the latkes and continue cooking until the opposite side is browned. Transfer to paper towels to drain. Repeat with remaining butternut mixture. Serve immediately, or transfer to a baking sheet and keep in a warm oven until ready to serve.

To make the cashew crème:

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Combine all ingredients in a food processor or high-speed blender. Adjust sweetener and seasonings to taste. Chill several hours before serving.

Butternut Squash and Parsnip Latkes with Chai-Spiced Cashew Crème