Butternut Squash Fritter And Hummus Recipe
Polenta crusted fritter made of roasted butternut squash, Yukon potatoes and pumpkin seeds. Served with hummus, sweet potato salsa, sun-dried tomato salsa, cucumber, lemon masala dressing, tortilla strips, grilled wheat tortilla and firecracker chile sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fritters
Hummus
Salsas
Method
Fritters Preparation
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Peel and cube the butternut squash and Yukon potatoes, then toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 2
Make the Fritter Mixture
Once roasted, let the vegetables cool slightly. In a mixing bowl, combine the roasted squash and potatoes, pumpkin seeds, polenta, eggs, garlic powder, salt, and pepper. Mix until well combined.
- 3
Form the Fritters
Form the mixture into small patties or fritters, about 2-3 inches in diameter.
- 4
Hummus Preparation
- 5
Salsa Preparation
- 6
Prepare Salsas
For the sweet potato salsa, roast or boil sweet potatoes until tender and then chop. Chop the cucumber. Mix the sun-dried tomatoes with the lemon masala dressing.
Assembly
- 7
Serve
On a plate, serve the fritters with a dollop of hummus, sweet potato salsa, sun-dried tomato salsa, and slices of cucumber. Garnish with tortilla strips, grilled wheat tortillas, and a drizzle of firecracker chile sauce.