Home > Vegetables > The Master Flop -or- Fried Butternut Squash to DIE For

The Master Flop -or- Fried Butternut Squash to DIE For

January 12th, 2011

I was gonna use a pic of cooked squash, but when I found this, I couldn't resist.

I finally got around to cooking the butternut squash we bought a while back. I’m kinda disturbed by the fact that it was still good. I’m hoping that means it wasn’t ripe when we bought it, and not that the local farmers have begun putting preservatives into their veggies somehow.

What? It could happen!

I didn’t want to bake it, because that takes so long, and I’m pretty sure it was after six when I started dinner. So I went looking for other preparation ideas. When I saw a recipe for it fried, I just had to try it, and I figured since M loves fried zucchini, and He loves baked butternut squash, He’d definitely like fried butternut squash. But all the recipes I found were so boring.

So I made up my own. And He only sort of likes it, and wouldn’t want it all the time. Naturally, I would gladly eat it all day, every day. Bummer.

butternut squash
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornmeal
1 cup(ish) oil

To Taste:
garlic salt
fresh ground pepper
brown sugar
cinnamon

Egg and milk in one bowl. Flour, cornmeal, garlic salt, pepper, sugar and cinnamon in the other. Oil in the pan.

If you read no other part of these instructions, please read this: I barely used a pinch, literally, of cinnamon and brown sugar between my thumb and forefinger. The cinnamon looked like dust on top of the flour and cornmeal. I didn’t use much salt, or pepper, either. And since brown sugar is so moist, I hand-mixed everything to make sure it separated, and didn’t just sit there in clumps.

Peel, seed and slice the squash. I only used one, and there was probably enough there for at least 4 people. Slice it into pieces that resemble steak fries. Heat the oil while you dip the strips in the egg/milk mixture, and then dredge them in the flour mixture. And finally, I put them in the hot oil (in shifts, cause I used a deep frying pan that doesn’t hold much) and cooked each shift somewhere between 6 and 10 minutes, or until golden brown. I stirred them a lot, too, to make sure they cooked evenly.

I have a handy dandy cooling rack that I also use to drain fried foods. So I drained them on that, though there wasn’t much draining to do.

Then I killed M’s boss.

Oh, whoops. Did I say that out loud?

In any case, please, please, PLEASE do not taste these until they’ve cooled some. The insides are like hot molten lava just out of the oil, and they taste like ass cause all you can taste is the breading. Which doesn’t taste like ass, but I mean, it’s kinda boring by itself. Once they’ve cooled a little, you can taste the whole package, and then your tongue won’t fall off. 🙂

  1. January 13th, 2011 at 09:09 | #1

    Squash can last a long time after picked.

    Pumpkins 2-3 months
    Acorn Squash 5-8 weeks
    Butternut, turban, buttercup 2-3 months
    Hubbard squash 5-6 months
    Gourds 3-4 months

    So, unless you bought the Butternut over 3 months ago, it’s peachy. And anyway you’d know if it had gone bad. It does the sad shriveled jack-o-lantern thing when it’s done for. Just so you know.

  2. January 13th, 2011 at 09:17 | #2

    @lunaKM I didn’t know they lasted so long! Must be the rind. I knew it wasn’t bad because, like you said, it hadn’t shriveled, and it tasted good. I just was surprised that it was still good after two weeks.

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