Savory Butternut Squash Fritters w/ black beans and goat cheese

Savory Butternut Squash Fritters (adapted from this sweet fritter recipe)

1 medium butternut squash, cooked (halved or cubed; roasted, boiled, etc)

1/2 c whole wheat flour

2 eggs

1/4 t baking soda

1/2 t salt

1/4 t fresh black pepper

2 T butter

fresh sage

1.  Mush the butternut squash with the flour, eggs, baking soda, salt, and pepper.

2.  Melt some butter in a pan at medium heat.  Place some sage leaves in the butter.

3.  Spoon balls of squash fritter dough into the pan of hot butter.  Cook for 4 mins or so until the bottom browns.  Flip and fry the other side.

Meanwhile, Black Bleans: Fry some onions in a touch of oil and a hearty sprinkle of cumin until onions are slightly browned. Combine with a can of black beans and some canned jalepeños.

!Top Squash fritters with a scoop of black beans and a sprinkling of goat cheese.  And don’t forget about the sage leaves!

Make enough to save some for breakfast…


Leftover Squash Fritters for breakfast!

We refried the black beans the next morning to have with our reheated fritters, fried eggs, and cheese and jalepeño tamales (from a shop).   As a breakfast dessert, we finally covered a squash fritter w/ cinnamon sugar as a sweet treat.  It was a phenomenal breakfast.

2 thoughts on “Savory Butternut Squash Fritters w/ black beans and goat cheese

  1. Wow – will you come fix this at my house? Also the fig cheesecake. You can make lemonade out of ANY lemons! Do I see a culinary career in the making?

  2. Don’t get injured trying to cut a Butternut Squash (Sara)! A trick is to microwave the squash for a couple minutes to soften it up, which makes it easier to cut.

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