These Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in under 30 minutes.
Heat Alexia Mashed Butternut Squash with Brown Sugar according to package direction and set aside to cool. In a medium size mixing bowl, slightly mash the white beans with a fork until most are broken up (I like to keep a little texture in my patties so I don't ever do this part). Next, whisk in the cooled butternut squash, egg, and breadcrumbs until a thick dough has formed.
Heat a medium cast iron or frying pan over medium heat and rub enough butter or oil to coat the pan. Fill the pan up with 1/4 cup scoops of batter, leaving enough room between them to spread a little, and cook each fritter for 3-4 minutes on each side or until cooked through. Remove from panand transfer to a a paper towel lined plate. Repeat with the rest of the batter until it is all cooked.
Meanwhile, in another small frying pan over medium-low heat, add the walnuts, 1/2 tbsp butter, fresh sage, and pinch of salt. Cook, tossing often, until browned (about 2 to 3 minutes). Remove from heat and add in crumbled blue cheese.
To serve: Transfer fritters to a clean plate and top with walnut mixture. Drizzle with honey, is desired.