Fried Butternut Squash with Spicy Honey

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 to 10 servings
Save Recipe


1 1/2 cups all-purpose flour

Kosher salt

1 cup cornmeal

2 tablespoons finely chopped fresh sage

1 cup buttermilk

16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)

Vegetable oil, for frying

1/4 cup honey

2 to 3 teaspoons hot sauce


  1. Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
  2. Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
  3. Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

Butternut Squash Soup

Roasted Butternut Squash

Roasted Butternut Squash

Caramelized Butternut Squash

Butternut Squash Lasagna

Butternut Squash Soup

Penne with Butternut Squash

Butternut Squash Mac and Cheese