Photo: Annabelle Breakey; Styling: Karen Shinto
Yields4 servings
AuthorAdeena Sussman,
These little cakes are a snap to make and, with the salad, create a great vegetarian entrée for fall.

How to Make It

Step 1
1

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.

Step 6
6

 

Ingredients

 1/3 cup blanched hazelnuts
 8 ounces cubed butternut squash
 2 slices whole-wheat bread
 1 can (14 oz.) chickpeas (garbanzos), drained
 1 arge 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

Directions

Step 1
1

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.

Step 6
6

 

Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad