Spiced Butternut Squash Rosti with Sage Apple Chutney

Ingredients

• •1 medium butternut squash, peeled and grated (around 500g)
• •2 medium potatoes, peeled and grated (around 300g)
• •1 small onion, finely chopped
• •2 eggs, beaten
• •3 tablespoons all-purpose flour
• •1 teaspoon ground cumin
• •1/2 teaspoon ground cinnamon
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil for frying
• •2 medium apples, peeled and chopped
• •1 tablespoon fresh sage, finely chopped
• •1 tablespoon unsalted butter
• •1 tablespoon brown sugar
• •2 tablespoons apple cider vinegar
• •1/4 teaspoon nutmeg

Instructions

1. 1

   Peel and grate the butternut squash and potatoes. Place them in a clean kitchen towel and squeeze out any excess moisture.

2. 2

   In a large mixing bowl, combine the grated squash, potatoes, finely chopped onion, beaten eggs, all-purpose flour, ground cumin, ground cinnamon, salt, and black pepper. Mix well to form a cohesive mixture.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the mixture into the skillet and flatten it into a round patty using a spatula. Repeat with additional mixture, cooking in batches if necessary.

4. 4

   Cook the rosti for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil. Add more olive oil to the skillet as needed for subsequent batches.

5. 5

   To prepare the Sage Apple Chutney, melt the unsalted butter in a saucepan over medium heat. Add the chopped apples, fresh sage, brown sugar, apple cider vinegar, and nutmeg. Stir well to combine.

6. 6

   Cook the chutney for 10-12 minutes, stirring occasionally, until the apples are softened and the mixture has thickened to a jam-like consistency. Remove from heat and set aside to cool slightly.

7. 7

   Serve the butternut squash rosti warm with a generous spoonful of Sage Apple Chutney on top. Optionally, garnish with a fried egg or a dollop of crème fraîche for extra indulgence.