Fried Butternut Squash with Spicy Honey

  • Yield : 8 to 10 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 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


Step 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.

Step 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.

Step 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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