Butter squash latkes.

From Hungry Girl
A Whole Latke Love! (Thank you Jay)
Ingredients:
3 cups shredded butternut squash (a cheese grater works well)
1/2 cup shredded onion
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. whole-wheat flour

1/2 tsp. salt
 olive oil nonstick cooking spray

Optional Toppings: fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon
Directions:
Place a large baking sheet in the oven, and preheat oven to 450 degrees.Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible. In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well. Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide. Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes. Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
MAKES 4 SERVINGS=12 latkes
Serving Size: 3 latkes (without toppings) = 1 Point
Calories: 84 Fat: 1g
 Sodium: 324mg
 Carbs: 16.5g
 Fiber: 2.75g
 Sugars: 3g
 Protein: 3g POINTS® value 1