COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
CROOKNECK SQUASH FRITTATA
Provided by Alton Brown
Time 44m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
- In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
- Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
BUTTERNUT SQUASH CAJUN FRIES
You'll love this yummy, salty, spicy, slightly sweet alternative to deep-fried French fries. Serve with ketchup or your favorite dipping sauce.
Provided by Occasional Cooker
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.
- Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.2 g, Sodium 64.8 mg, Sugar 2.5 g
SQUASH FRENCH FRIES
Let's face it... French fries are awesome... we fry them in oil, cover them in salt, smother them in ketchup, and eat them by the ton. They're good, but they're not that good for you... This recipe creates crispy fries; however, not with the humble russet potato, but with a nice Summer, or Fall squash. Trivia Note: Did...
Provided by Andy Anderson !
Categories Other Snacks
Time 55m
Number Of Ingredients 3
Steps:
- 1. Peel and de-seed the squash.
- 2. Chef's Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
- 3. Slice it in half, and then cut up French-fry shapes.
- 4. Chef's Note: The trick to crispy squash fries is the water content of the squash... you want as little as possible. One way to achieve this is to place the squash fries on paper towels, and then sprinkle with common table salt... Wait about 15 minutes, and then blot up all the extra moisture.
- 5. After drying off the fries, lightly brush them with the olive oil.
- 6. Place the fries on a cooling rack, fitted inside a rimmed baking sheet, and sprinkle on the kosher salt. Chef's Note: If you're using the table salt to dry out the fries, then go easy with the kosher salt in the next step.
- 7. Chef's Note: If you first spray the cooling rack with a non-stick spray, it will help in their removal, after you bake them.
- 8. Place a rack in the middle position, and then pre-heat oven to 425f (220c).
- 9. Bake for 40 minutes or so. Fries are done when they are starting to brown on the edges and get nice and crispy.
- 10. Chef's Note: You really need to watch these during the cooking process... It's all in the timing. Too long, and they come out dried and tasteless, too soon, and they are still raw in the center. The process does have a lot to do with your oven, and proper calibration. I might suggest that you try a few at a time; changing the baking time, until you achieve the desired results.
- 11. Chef's Note: Since you are using a cooling rack, it lifts the squash fries off the baking sheet, allowing them to breathe. If you don't use the cooling rack, and place them directly on the baking sheet, first line the sheet with parchment paper, and second, you will need to flip them over, halfway through the baking process.
- 12. Serve with ketchup, or whatever you like... I like serving them with a Chipotle Aïoli that I'll post in a bit.
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