Crispy Country Butternut Squash Medallions
Savor the delightful taste of Crispy Country Butternut Squash Medallions! This simple yet scrumptious recipe transforms fresh butternut squash into a golden-brown treat that’s sure to impress. The squash is lightly battered with a mixture of flour and cornmeal, ensuring each bite delivers a satisfying crunch. Perfect as a side dish or a unique appetizer, this dish embodies comfort food at its best. Inspired by Maryanne’s cherished family recipe, which has adorned countless dinner tables and claimed a blue ribbon, these medallions are a celebration of home cooking and seasonal flavors!
6
Servings
300
Calories
8
Ingredients
Ingredients
Butternut squash
6 lbs (Peeled and sliced into 1/2 inch circles)
Egg
1 (Beaten)
Milk
1/2 cup (None)
Flour
1/2 cup (None)
Cornmeal
1/2 cup (None)
Salt
1 pinch (None)
Black pepper
1 pinch (None)
Garlic salt
1 pinch (None)
Instructions
1
Start by peeling the butternut squash. To do this, cut a small slice off the bottom so that it stands securely on a cutting board. Using a sharp knife, carefully slice the peel off from top to bottom, rounding the squash until the tough outer skin is removed.
2
Once peeled, cut the squash into 1/2-inch thick circles and set aside.
3
In a pie plate or shallow bowl, combine the beaten egg and milk, mixing well to combine.
4
In a separate flat bowl, mix together the flour, cornmeal, salt, black pepper, and garlic salt until evenly blended.
5
Dip each squash circle first into the egg and milk mixture, ensuring both sides are coated. Then dredge each piece in the flour mixture, shaking off any excess.
6
Preheat a large griddle or frying pan with a small amount of oil over medium heat. Once hot, add the coated squash medallions in a single layer, making sure not to overcrowd the pan.
7
Fry each medallion for about 2-3 minutes on each side or until they turn golden brown and crispy.
8
Remove the medallions from the pan and place them on a paper towel to drain any excess oil. Serve warm and enjoy your delicious crispy butternut squash!
Nutrition Information
10g
Fat
50g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Country Butternut Squash Medallions?
They are a simple and scrumptious vegetable dish where butternut squash is lightly battered and fried until golden-brown and crunchy.
What is the main ingredient in this recipe?
The main ingredient is 6 pounds of butternut squash, peeled and sliced into circles.
How many servings does this recipe make?
This recipe makes 6 servings.
How many calories are in one serving of the squash medallions?
There are 300 calories per serving.
How do I prepare the butternut squash for this recipe?
Peel the squash by slicing off the bottom to stand it securely, then use a sharp knife to remove the tough outer skin from top to bottom.
How thick should the butternut squash circles be cut?
The squash should be cut into 1/2-inch thick circles.
What liquid mixture is used for coating the squash?
A mixture of one beaten egg and 1/2 cup of milk is used for the first dip.
What dry ingredients are used for the breading?
The breading consists of 1/2 cup flour, 1/2 cup cornmeal, a pinch of salt, black pepper, and garlic salt.
What is the step-by-step battering process?
Dip each squash circle first into the egg and milk mixture, then dredge it in the flour and cornmeal mixture, shaking off any excess.
How do I cook the squash medallions?
Fry them in a large griddle or pan with a small amount of oil over medium heat.
How long should I fry each side?
Fry each medallion for about 2-3 minutes per side until they are golden brown and crispy.
Should I cook all the squash at once?
No, you should cook them in a single layer and make sure not to overcrowd the pan.
What should I do after the medallions are finished frying?
Remove them from the pan and place them on a paper towel to drain any excess oil.
What is the fat content per serving?
Each serving contains 10g of fat.
How much protein is in this dish?
Each serving provides 6g of protein.
What is the carbohydrate count for this recipe?
There are 50g of carbohydrates per serving.
Is this dish considered a side dish or an appetizer?
It can be served as either a delicious side dish or a unique appetizer.
Who inspired this butternut squash recipe?
The recipe was inspired by Maryanne’s cherished blue-ribbon family recipe.
What is the texture of these squash medallions?
They are golden-brown on the outside with a satisfying crunch from the cornmeal batter.
What spices are used to season the medallions?
The recipe uses salt, black pepper, and garlic salt.
How much milk is required for the recipe?
You will need 1/2 cup of milk.
How much cornmeal is used for the coating?
The recipe calls for 1/2 cup of cornmeal.
Do I need to peel the butternut squash?
Yes, the instructions specify peeling the squash to remove the tough outer skin.
Is an egg required for this recipe?
Yes, one beaten egg is used in the liquid coating mixture.
What temperature should I use for the frying pan?
You should use medium heat.
What category does this recipe belong to?
It is categorized as a Vegetable dish.
What tags are associated with this recipe?
Tags include butternut squash, vegetable dish, country style, fried, appetizer, and comfort food.
How much flour is used in the recipe?
You will need 1/2 cup of flour.
Should the medallions be served hot?
Yes, they should be served warm for the best taste and texture.
Can I use a griddle to cook these?
Yes, the recipe suggests using either a large griddle or a frying pan.