Fried Butternut Squash with Spicy Tomato Sauce | Jake Goldberg

Name: Fried Butternut Squash with Spicy Tomato Sauce | Jake Goldberg
Cuisine: American
Ingredients: .5 small roasted butternut squash; 1 1/2 cups flour, more if needed; 1 egg; 1 cup bread crumbs; 2 tablespoons of dukkah; 1/2 teaspoon of za’atar; olive oil for shallow frying; olive oil to lightly coat the pan; 1/2 cup onion; pinch of salt; 4 cloves of garlic; 1 tablespoon of harissa; 1/2 cup of cherry tomatoes; paprika; 1/4 teaspoon red chili flakes, add more if desired; sumac to taste, optional; fresh dill to taste, optional; crumbled feta, to taste, optional; pine nuts toasted, to taste, optional

20 steps

Adapted from Jake Goldberg (IG: @silly_jake) Appetizer

Updated at: Tue, 19 Mar 2024 06:41:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories516.4 kcal (26%)

Total Fat10.4 g (15%)

Carbs89.1 g (34%)

Sugars5.8 g (6%)

Protein15.9 g (32%)

Sodium507 mg (25%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

If the squash is not roasted already…

Step 1

Preheat oven to 425°F.

Step 2

Peel, cut, and deseed the squash.

Step 3

Cut horizontally into strips.

Step 4

Place squash in a foil-lined baking sheet or an oiled nonstick baking sheet. Drizzle with olive oil. Salt to your liking.

Step 5

Bake for 20 minutes at 425°F or until the tops are golden brown. Flip and resume baking for about 10 minutes.

Step 6

If you are following this section, (not starting with roasted squash) you may start making the sauce while the squash is roasting.

Step 7

Remove and set aside.

Spicy Tomato Sauce

Step 8

Lightly coat a sauté pan with olive oil.

Step 9

Dice or slice the onions. Then, sauté the onions with a pinch of salt until translucent.

olive oil

onion½ cup

salt

Step 10

Mince garlic and add it to the pan.

cloves of garlic4

Step 11

Add the harissa and cherry tomatoes.

harissa1 tablespoon

cherry tomatoes½ cup

Step 12

Continue to sauté until ingredients are mostly broken down. As the tomatoes soften, feel free to smash them with a wooden spoon.

Step 13

Add the paprika and red chili flakes. Taste the sauce and make adjustments if desired.

paprika

red chili flakes¼ teaspoon

Fried Squash

Step 14

Place the flour in one bowl, the egg in another, and the breadcrumbs in a third bowl.

flour1 ½ cups

egg1

bread crumbs1 cup

Step 15

To the breadcrumb bowl, add the dukkah and za’atar.

dukkah2 tablespoons

za’atar½ teaspoon

Step 16

Dredge each squash strip first in the flour, then the egg, then the breadcrumb mixture. Set each coated strip aside on a plate or baking sheet.

Step 17

Heat olive oil in a small pot or frying pan (just enough to cover half the depth of your largest squash strip.

olive oil

Step 18

Carefully place squash strips into the pot/pan, be careful not to overcrowd them. Flip the strips once the bottom is golden. Remove when both sides have an even golden color.