Squash Leek Fritters

Yields1 Serving

8 ounces cubed butternut squash

2 slices whole-wheat bread

1 leek, sliced

1 can (14 oz.) chickpeas (garbanzos), drained

1 large 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

3 tablespoons olive oil, divided

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.

Meanwhile, cut and saute a leek.

Pulse bread in a food processor until fine crumbs form. Add squash, leeks, and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.

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Squash Leek Fritters