Magazine article Sunset

Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Magazine article Sunset

Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Article excerpt

SERVES 4/30 MINUTES

[ILLUSTRATION OMITTED]

1/3 cup blanched hazelnuts
8 oz. cubed butternut squash
2 slices whole-wheat bread
1 can (14 oz.) chickpeas (garbanzos), drained
1 large egg
2 tbsp. flour
1 tsp. chopped fresh sage leaves
1/2 tsp. each kosher salt and pepper
1/4 tsp. red chile flakes
6 tbsp. olive oil, divided
4 cups mixed winter greens such as radicchio and escarole
1 tbsp. Lemon juice

1. Preheat oven to 350[degrees]. 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-tcup 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. … 
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