Source: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat Rambam, Baltimore MD (Stephanie Becker)
Yield: 6 to 8 servings
Preheat oven to 350 degrees F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Coarsely grate squash and carrots and transfer to a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and while egg; mix while adding all other ingredients except oil and paprika. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown.