Butternut Squash Fritters with Black Pepper, Turmeric and Lime

Preheat oven to 200°C. Halve the butternut squash, brush lightly with 1 tbsp coconut oil, and place cut-side down on a lined baking sheet. Roast 35-40 minutes until the flesh is completely tender when pierced.

While the squash roasts, peel the garlic and ginger. On a cutting board, finely mince them together, then add to a small bowl with the turmeric and black pepper. Use a mortar to pound the mixture into a fragrant paste, about 2 minutes of working it until the oils release.

Remove the squash from the oven and let it cool 10 minutes. Scoop the flesh into a clean kitchen towel and squeeze firmly to remove excess moisture — this is the secret to crisp fritters. Roughly mash the drained squash in a large bowl.

Add the aromatic paste to the mashed squash along with the eggs, flour, breadcrumbs, and salt. Stir until everything is evenly combined and holds together when pressed. If the mixture feels wet, add 1 tbsp more breadcrumbs.

Heat the remaining 2 tbsp coconut oil in a wide skillet over medium heat. While the oil shimmers, divide the mixture into 8 equal portions and shape each into a flat patty about 2 cm thick. Fry in batches, 3-4 minutes per side, until deep golden and cooked through. Do not crowd the pan.

Transfer fritters to a paper-lined plate to drain briefly. Halve the limes and squeeze fresh juice generously over the hot fritters. Serve immediately with lime wedges on the side for squeezing.