TWICE COOKED BUTTERNUT SQUASH ROUNDS

 

Recipe type: Side/Snack
Ingredients
  • 1 butternut squash with a long neck (around 6-inches)
  • ½ tsp sea salt, divided
  • 1 TBS ghee, melted
  • 2 eggs
  • ½ cup arrowroot flour
  • 1¼ cup almond flour (start off with 1 cup and add more if needed)
  • 1-2 TBS Pumpkin Pie Spice
  • 2 cups sustainable shortening
Instructions
  1. Preheat oven to 180C/350F.
  2. Line a large baking tray with parchment paper.
  3. Slice the long neck off the squash, placing the rest of the squash aside to use in another recipe. Peel the neck and slice into ½ inch round slices.
  4. Place butternut squash rounds on the baking tray.
  5. Sprinkle over ¼ teaspoon sea salt over the squash rounds.
  6. Pour over ½ TBS melted ghee.
  7. Place butternut squash in the oven and bake for 8-10 minutes or until slightly softened but still holding their shape.
  8. Remove from the oven and carefully flip the squash rounds over.
  9. Sprinkle over another ¼ teaspoon sea salt over the squash.
  10. Add the other ½ TBS melted ghee over the top.
  11. Place back in the oven and bake for another 8 minutes.
  12. Remove and allow to cool completely.
  13. Once cooled, add eggs to a medium-sized mixing bowl and whisk.
  14. On a shallow plate place the arrowroot flour.
  15. On another shallow plate add in the almond flour and mix in the pumpkin pie spice (or any other spice you may prefer).
  16. Place a 10 to 12 inch cast-iron skillet to heat over medium heat. (If you don’t have a cast-iron skillet just use a regular skillet).
  17. Add in the shortening and allow it to heat up.
  18. Test the shortening by sticking the end of a wooden spoon in, when bubbles form around the end of the spoon the cooking fat is ready for frying.
  19. Take one butternut squash round at a time and dip into the arrowroot mixture, then into the eggs and then into the almond flour mixture.
  20. Set onto a clean plate as you go.
  21. Fry in batches for 2 to 3 minutes per side.
  22. Remove onto a paper-towel lined plate as you go.
  23. Serve warm.
Nutrition Information
Serving size: Serves 4-6

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