Recipe type: Side/Snack
- 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
- Preheat oven to 180C/350F.
- Line a large baking tray with parchment paper.
- 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.
- Place butternut squash rounds on the baking tray.
- Sprinkle over ¼ teaspoon sea salt over the squash rounds.
- Pour over ½ TBS melted ghee.
- Place butternut squash in the oven and bake for 8-10 minutes or until slightly softened but still holding their shape.
- Remove from the oven and carefully flip the squash rounds over.
- Sprinkle over another ¼ teaspoon sea salt over the squash.
- Add the other ½ TBS melted ghee over the top.
- Place back in the oven and bake for another 8 minutes.
- Remove and allow to cool completely.
- Once cooled, add eggs to a medium-sized mixing bowl and whisk.
- On a shallow plate place the arrowroot flour.
- On another shallow plate add in the almond flour and mix in the pumpkin pie spice (or any other spice you may prefer).
- 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).
- Add in the shortening and allow it to heat up.
- 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.
- 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.
- Set onto a clean plate as you go.
- Fry in batches for 2 to 3 minutes per side.
- Remove onto a paper-towel lined plate as you go.
- Serve warm.
Serving size: Serves 4-6