Squash And Chickpea Fritters With Winter Greens And Hazelnut Salad

• 1/3 cup blanched hazelnuts
• 8 ounces cubed butternut squash
• 2 slices whole-wheat bread
• 1 can (14 oz.) chickpeas (garbanzos), drained
• 1 arge egg
• 2 tablespoons flour
• 1 teaspoon chopped fresh sage leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red chile flakes
• 6 tablespoons olive oil, divided
• 4 cups mixed winter greens such as radicchio and escarole
• 1 tablespoon tablespoon lemon juice

1. Preheat oven to 350u0b0. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.
2. Put squash in a microwave-safe container with 1/4 cup water and cover with plastic wrap. Cook on high until squash is tender when pierced, about 3 minutes. Drain.
3. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.
4. Heat 3 tbsp. oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter.
5. Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.
6. Note: Nutritional analysis is per serving.

blanched hazelnuts, butternut squash, bread, chickpeas, egg, flour, sage, kosher salt, pepper, red chile flakes, olive oil, winter, lemon juice

Taken from www.myrecipes.com/recipe/squash-chickpea-fritters-with-winter-greens-hazelnut-salad (may not work)