from Adeena Sussman, Sunset, October 2010
Time: 30 minutes, Serves 4
- 1/3 cup blanched hazelnuts
- 8 ounces cubed butternut squash
- 2 slices whole-wheat bread
- 1 can (14 oz.) chickpeas (garbanzos), drained
- 1 large egg
- 2 tablespoons flour
- 1 teaspoon chopped fresh sage leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red chile flakes
- 6 tablespoons olive oil, divided
- 4 cups mixed winter greens such as radicchio and escarole
- 1 tablespoon tablespoon lemon juice
1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.
2. Put squash in a microwave-safe container with 1/4 cup water and cover with plastic wrap. Cook on high until squash is tender when pierced, about 3 minutes. Drain.
3. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.
4. Heat 3 tbsp. oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter.
5. Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.
Where I think I went wrong: 1. Couldn't find hazelnuts. I'm sure that would lend a very different taste. 2. Used 2 slices of homemade bread, thicker and denser than store bought. 3. Pureed it all too long so it was smooth and not chunky. That being said, it still turned out ok. You'll notice in the picture I put a little dressing on top. After I took a bite, realized it didn't really need it. The squash and winter green flavors work superb together. I will definitely be giving this another try with the copious amounts of squash I still have from last fall's garden!