Crispy Acorn Squash Fritters with Spicy Apple Chutney and Sage Yogurt Dip

Ingredients

• •1 medium acorn squash, peeled, seeded, and grated
• •1/2 cup all-purpose flour
• •2 large eggs, beaten
• •1/4 cup grated Parmesan cheese
• •1/4 cup panko breadcrumbs
• •2 green onions, finely chopped
• •1 tablespoon fresh sage, finely chopped
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •Vegetable oil, for frying
• •2 medium apples, peeled, cored, and diced (for chutney)
• •1/2 cup apple cider vinegar (for chutney)
• •1/4 cup brown sugar (for chutney)
• •1/2 teaspoon red chili flakes (for chutney)
• •1/4 teaspoon ground ginger (for chutney)
• •1 cup plain Greek yogurt (for dip)
• •1 tablespoon fresh sage, finely chopped (for dip)
• •1 teaspoon lemon juice (for dip)
• •Salt and pepper to taste (for dip)

Instructions

1. 1

   Grate the acorn squash using a box grater. Place the grated squash in a clean kitchen towel and squeeze out the excess moisture.

2. 2

   In a large mixing bowl, combine the grated squash, flour, eggs, Parmesan cheese, panko breadcrumbs, green onions, sage, smoked paprika, salt, and black pepper. Mix until well combined.

3. 3

   Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

4. 4

   Scoop the squash mixture using a tablespoon and flatten it slightly into a fritter shape. Place the fritters in the hot oil, working in batches if necessary.

5. 5

   Cook each fritter for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

6. 6

   To make the spicy apple chutney, combine the apples, apple cider vinegar, brown sugar, red chili flakes, and ground ginger in a small saucepan. Simmer over low heat for 20 minutes, stirring occasionally, until thickened.

7. 7

   For the sage yogurt dip, mix the Greek yogurt, sage, lemon juice, salt, and pepper in a small bowl until smooth.

8. 8

   Serve the crispy acorn squash fritters warm with the spicy apple chutney and sage yogurt dip on the side.