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Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield 4 servings
These little cakes are a snap to make and, with the salad, create a great vegetarian entrée for fall.


  • 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

Nutrition Information

  • calories 435
  • caloriesfromfat 63 %
  • protein 11 g
  • fat 31 g
  • satfat 3.8 g
  • carbohydrate 35 g
  • fiber 9.7 g
  • sodium 454 mg
  • cholesterol 54 mg

How to Make It

  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.


Cook's Notes

Note: Nutritional analysis is per serving.