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
How to Make It
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.
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.
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.
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.
Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.