Photo of Butternut squash fritters by WW

Butternut squash fritters

Points® value
Total Time
50 min
25 min
25 min


Butternut Squash

800 g, prepared, cut into 1cm pieces

Wholemeal Flour

80 g

Baking powder

1 teaspoon(s), level

Vegetarian parmesan style hard cheese

20 g, grated

Thyme, Fresh

1 tablespoon(s)

Natural Cottage Cheese

250 g

Egg, whole, raw

3 medium, raw, lightly beaten

Skimmed Milk

2 tablespoon(s)

Red onion

1 small, thinly sliced

Calorie controlled cooking spray

4 spray(s)

Sugar Snap Peas

100 g, thinly sliced

Pea shoots

50 g

Half Fat Crème Frâiche

80 g

Sweet Chilli Sauce

2 tablespoon(s)


  1. Cook the butternut squash in a pan of boiling water for 12-15 minutes until tender. Drain. Set aside to cool slightly.
  2. Sift the flour and baking powder into a large bowl. Stir in the grated cheese and thyme.
  3. Combine the cottage cheese, eggs and milk in a large jug. Pour the mixture into the bowl with the dry ingredients and stir to combine. Stir in the onion and cooked butternut squash.
  4. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Make 4 fritters at a time by spooning about 60ml (4 tablespoons) of the batter into the pan for each fritter. Cook for 2-3 minutes on each side or until golden and cooked through. Repeat with remaining batter to make 8 more fritters.
  5. Meanwhile, combine the peas and pea shoots in a bowl. For each serving, make a stack of 3 fritters, then top with a quarter of the pea mixture, créme fraîche and sweet chilli sauce, then serve.