Ingredients for about 12 appetizer-sized portions:
2 cups cooked butternut squash
1 cup mascarpone cheese, or cream cheese, goat cheese
2 large eggs
1 1/2 tsp salt
2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)
1 packed cup all-purpose flour
1 stick unsalted butter for frying, used in batches
cayenne, salt and pepper to taste
1/4 cup sliced sage leaves
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