Buttercup and butternut squash, along with pumpkin, are the queens of the fall, not to mention the perfect ingredient to make a variety of dishes. An absolute must-try are fritters, which can be made either savory or sweet, depending on your mood.

The right kind of squash

Not all squash are the same! For these recipes, you’ll need one that’s firm and dense, such as buttercup squash: its light green skin turns an ocher color over time, while the flesh is a gorgeous orange yellow. With its sweet flavor and dense pulp, it’s perfect for making fritters. Another good variety is the butternut squash, which is similar in texture but has a nutty flavor to it.

Sweet squash fritters: the recipe

You’ll need: 14 oz. cubed squash (already trimmed and cleaned), 3/4 cup brown sugar, 2 3/4 cups farro flour, the zest of 1 lemon, a pinch of cinnamon and salt, 3 eggs, 1 tbsp. baking powder, oil for frying. First spread the squash out on a baking tray lined with parchment paper and bake it at 350°F for 30 minutes until it is soft. Purée it in a food processor or blender, then add in the flour sifted together with the baking powder. In a bowl, beat the eggs with the sugar and then add it to the squash. Add in the lemon zest, the salt, the cinnamon, and combine well. Heat the oil in a pan and then, with a spoon, drop a small ball of dough in and fry it on both sides. Once it’s golden, remove it with a skimmer and place it on a paper towel to absorb any excess oil. Serve them warm, dusted with powdered sugar.

Salty squash fritters: the recipe

You’ll need: 1/2 lb. peeled and cubed squash, 2 eggs, 1 tsp. salt, 1/4 cup milk, 2 tbsp. aged pecorino or parmesan cheese, 1 1/2 tsp. baking powder, 2 cups Italian 00 flour, 3/4 cup pine nuts, oil for frying.

First, spread out the squash on a baking tray lined with parchment paper and bake at 350°F for 25 minutes. Once it’s cooked, purée it in a food processor or blender. Add the eggs, milk, and salt to the squash. Combine well, then add in the cheese, baking powder, and sifted flour. In a non-stick pan, toast the pine nuts for a few minutes, then add them to the squash mixture. Pour the oil into a pan and let it heat up. Once it’s ready, drop in a tablespoon of the mixture and let it fry until it’s golden on both sides. Use up the rest of the mixture, only frying a few fritters at a time to prevent the temperature of the oil from decreasing too much. Remove them, let them dry on a dish lined with paper towels, and serve them hot.