Fried Butternut Squash with Spicy Honey

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

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

Directions

  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.

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