Ingredients:
6 lbs butternut squash
1 eggs, beaten
1/2 cup flour
1/2 cup milk
1/2 cup cornmeal
1 pinch salt
1 pinch black pepper
1 pinch garlic salt
Directions:
Combine egg and milk together in a pie plate or flat bowl.
In a second flat bowl, combine flour, cornmeal, salt, pepper and garlic salt.
Peel butternut squash.
Cut a slice off the bottom of the squash and stand it securely on cutting board.
With a sharp knife, slice peel off from top to bottom, continuing around the squash until tough peel is completely removed.
Slice squash into 1/2 inch circles.
dip squash slices first in the milk/egg mixture and then dredge in the flour mixture.
Fry or saute in a frying pan or griddle in oil until golden brown on each side, about 2-3 minutes a side.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.