Ingredients
- Serves 2-4
- A dash of olive oil
- 250g of butternut squash, peeled, deseeded and chopped into chunks
- 1 egg, lightly beaten
- 300 mls of milk
- 200g of self raising flour
- 1 tsp of baking powder
- A small bunch of sage, finely chopped
- 100g of cream cheese
- 50g of blue cheese, crumbled
- A handful of walnuts, toasted
- A handful of pumpkin seeds
Toss the squash in a little oil and seasoning and roast in the oven at 180 degrees until tender. It will take about 20 minutes. Mash it once it has cooled a little. Whisk the egg and milk together until slightly foaming. Mix the flour and baking powder with a pinch of salt. Stir in the chopped sage. Make a well in the flour and stir the egg mixture into it, then stir in the cooled, mashed squash and the cream cheese.
Heat another dash of oil in a frying pan and put an eighth of the batter into it. Fry until golden underneath and then flip the fritter over. Continue with the rest of the batter.
Serve with the crumbled blue cheese, pumpkin seeds and the walnuts. A green leaf salad also works well on the side.
Michelle Darmody is the owner of The Cake Café and author of The Cake Café Cookbook, 2012.
