1. Grate the butternut squash in a food processor or hand grater. (See above for directions and photos.)
2. In a large bowl, beat the eggs with the shallots and salt.
3. Add the butternut squash. Mix until the squash is covered with the egg and evenly combined.
4. Heat a large saute pan on medium heat with a few tablespoons of extra virgin olive oil. You want the pan to be covered in a thin layer of oil.
5. Once the oil is hot, use a 1/4 cup measure and scoop the latke mixture into the frying pan.
6. Pat down gently to spread evenly. Repeat with 3 more measures to fit 4 latkes in the pan.
7. Cook on medium/low for 4-5 minutes until the outer edges look slightly browned.
8. Flip and repeat with the remaining batter in batches. Mix to be sure the squash is covered with the egg.  You’ll get 12 latkes.
9. Drain latkes on a paper towel to absorb any oil.
10. Serve with Yogurt Tahini or apple sauce or both.

Yogurt Tahini Sauce

1. Using a fork, mix together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined.
2. Taste and serve.
3. The sauce will keep in the refrigerator for 5 days.