Butternut and feta fritters with chipotle dip recipe | delicious. magazine

Ingredients

• 500g butternut squash, deseeded and cut into 2cm cubes
• 1 tbsp olive oil
• 225g feta, roughly broken up
• Bunch of spring onions, chopped
• 1 garlic clove, crushed
• Juice of 1 lemon
• Pinch of freshly grated nutmeg
• 2 medium eggs
• Handful chopped fresh coriander
• 50g plain flour
• Vegetable oil, for frying
• For the chipotle chilli dip
• 1 dried chipotle chilli (see tip)
• 2 plum tomatoes
• 2 roasted red peppers in oil
• from a jar
• 1 tbsp caster sugar
• Juice of 1 lime