Fried Butternut Squash Rounds

 

Servings: 4-6

 

 

 

Ingredients:

 

2 ½ pounds butternut squash neck (reserve the bowl for baking), peeled down to the orange flesh*

 

36 salted soda crackers

 

2 large eggs

 

7 Tablespoons olive oil, divided

 

 

 

Process:

 

Slice the peeled neck into 5/8” – 1/2” rounds.

 

Whisk the egg in a bowl, large enough to hold an individual ring, until uniform in color.

 

Crush half the crackers and place on a clean plate.

 

Heat a large frying pan over medium-high heat.

 

When hot, add 1 Tablespoon of oil.  Lift and rotate the skillet the coat the entire bottom.

 

Return skillet to heat.

 

Using a fork, dip each ring in the egg, turn over to coat both sides and transfer to the crushed crackers.

 

Lift the squash ring. If there are uncoated areas, sprinkle them with crushed cracker.

 

Turn the squash ring over and coat the second side.

 

Place squash ring in the hot oil.

 

Repeat with as many rounds as will comfortably fit in the pan. Do not crowd.

 

Allow each ring to fry until the crust is golden brown. The oven will brown the crackers during baking so do not over fry to rounds.

 

Turn over and fry the second side.

 

Place on rimmed baking sheet.

 

Repeat from “When hot, add 1 Table oil to tof oil” until all of the rounds are on the sheet(s) in a single layer.

 

Place in the oven and bake 15-20 minutes or until the squash rounds are fork tender.

 

Plate and serve.

 

 

 

*Every butternut squash is different. The ingredient list is meant to give their relationship and should be altered relative to the size of the squash. Unfortunately, it will either be one egg or two as it is difficult to crack half an egg.