Using a food processor fitted with a shredding disc, grate the delicata squash and onion.

Transfer the shredded vegetables to a large bowl. Use a clean tea towel or paper towels to remove some of the moisture from the shredded vegetables.

Add the eggs and mix well. Sprinkle evenly with the flour and salt and mix well.

Heat a large pan and, once heated, add olive oil for frying. Drop in one large spoon of the mixture per latke and flatten slightly.

Let fry for five minutes on medium-high heat. Carefully flip the latkes with a spatula and cook for another five minutes. Make sure the latkes are cooked through and browned on both sides.

Sprinkle chives on top of the parsnip dipping sauce and serve together!

In a chef’s pan or large, heavy-bottomed skillet set over medium-high heat, warm the oil. Add the sliced parsnip and slowly add the maple syrup, stirring and turning occasionally, until the parsnip softens and starts to caramelize, about 10 minutes.

Add the lemon juice, sprinkle with the salt, and continue to cook. Stir frequently, until the syrup melts and the parsnip browns, about three to five minutes more.

Remove from the heat and puree together with the yogurt. Let cool before serving.