As with most of my recipes this one is born from leftovers. I had half a butternut squash left lurking about in my fridge and I did not want to make a soup or roast it. I decided to cut it in slices and coat with breadcrumbs. A bit of crunch is always good. It turned out better than I expected!
Crispy butternut squash with garlic and rosemary
1 whole butternut squash, peeled and sliced into ½ cm slices (seeds removed)
2 free range organic eggs
2 garlic cloves, finely chopped
1 tsp of dried rosemary
50 g Plain flour
150 g of breadcrumbs (I used plain dried ones)
Sunflower or rapeseed oil for frying
1. Combine flour, garlic and rosemary on a large flat plate. Leave to infuse.
2. Peel the squash and cut into ½ cm thick slices. The slices can’t be too thick otherwise they won’t cook through.
3. Break the eggs into a deep flat plate and gently whip up, just to combine whites with yolks.
4. Pour the breadcrumbs into a third flat plate. Now you are ready to start breading.
5. While oil heats in the pan on low heat place the squash slices first in flour with flavourings, than in egg and lastly in breadcrumbs. You are aiming to achieve a full, even coating at each stage.
6. Fry on low heat until the breadcrumbs turn golden brown, turn once.
7. Enjoy as a snack on their own or with a salad as a light lunch.