Roasted Butternut Squash and Pinto Bean Fritters with Smoked Paprika

Position a rack in the upper third of the oven and preheat to 200°C (400°F). Line a baking sheet with parchment paper.

Peel the butternut squash, halve it, and scoop out the seeds. Cut the flesh into 2cm cubes. Toss with 2 tbsp olive oil, 1 tsp salt, and ¼ tsp black pepper until evenly coated.

Spread the squash cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges. Set aside to cool slightly.

While the squash roasts, drain and rinse the pinto beans. Pat them very dry with a clean kitchen towel and transfer to a large bowl.

Mash the pinto beans with a potato masher until about three-quarters broken down, leaving some beans whole for texture.

Finely dice the yellow onion. Mince the garlic cloves.

Heat a small skillet over medium heat with ½ tbsp olive oil. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.

Add the roasted squash cubes to the mashed beans. Fold in the cooked onion and garlic, the beaten egg, breadcrumbs, 1½ tsp smoked paprika, and ½ tsp salt. Mix gently but thoroughly until everything is evenly combined. The mixture should hold its shape when pressed.

Let the mixture rest for 10 minutes at room temperature. This helps the breadcrumbs hydrate and makes shaping easier.

With damp hands, scoop about 2 tablespoons of mixture per fritter and form into 8 compact patties, about 7cm wide and 1.5cm thick. Place on a plate or tray lined with parchment.

Wipe out the skillet and return it to medium-high heat with 2 tbsp olive oil. Allow the oil to shimmer and move easily in the pan, about 1 minute.

Add 4 fritters to the skillet, spacing them apart. Cook for 3-4 minutes until deeply golden and crispy on the underside. Flip carefully and cook another 3-4 minutes on the second side. Transfer to a plate lined with paper towels.

Add the remaining 1 tbsp olive oil to the skillet. Repeat with the remaining 4 fritters, adjusting heat to medium if the pan is smoking.

Cut the lemon into wedges. Serve the fritters warm, with a lemon wedge on the side for squeezing over just before eating. They are lovely alongside a simple arugula salad dressed with lemon juice and olive oil, if you like.