- Preheat your oven to 200ºC (180º fan).
- Put your butternut squash in a roasting tray and drizzle with a tablespoon of the olive oil. Season with salt and pepper and roast for 20 minutes until the squash is tender enough to mash but not browned.
- Roughly mash it in the tray, then scrape it into a large mixing bowl with the garlic, chilli, coriander, spring onion, peanut butter, coconut, lime zest, ground almonds and eggs. Mix together until you have a smooth batter, then add the flour and season well to taste.
- Heat the remaining olive oil in a non-stick frying pan over a medium heat. Once it’s good and hot, spoon your batter into the pan – we make our fritters about 8cm in diameter.
- Cook on either side until fluffy and cooked through in the middle and golden brown and crisp on the outside – about seven minutes on each side should do it.
- Serve immediately, with some salad and a big glass of chilled wine.
- Recipe from The Mountain Café Cookbook
- For more great recipes see Yours Magazine, out every fortnight on a Tuesday.
Give them a squeeze of fresh lime juice and some flaked coconut and chopped fresh coriander when serving
500g butternut squash, peeled, deseeded and cut into 2cm dice 1 tbsp olive oil 2 garlic cloves, finely chopped 1 small red chilli, de-seeded and finely chopped 2 handfuls coriander, stalks removed, leaves finely chopped 1 bunch spring onions, finely chopped 130g crunchy peanut butter 40g desiccated coconut zest of 2 limes 80g ground almonds 4 large eggs 100g self-raising flour salt cracked black pepper
Time: 25 mins Serves: 4-6 Nutrition: n/a