Acorn squash , it is named after its acorn or oak nut shape. It belongs to the species Cucurbita pepo. It is a winter squash and is typically eaten in the winter when the fruit is fully mature. Acorn squash is more nutrient dense when compared to other vegetables of the family like butternut squash and spaghetti squash. Today’s recipe is very simple.
Use a squash which is green on the outside if you do not like the fries bit sweet. I used a ripe one.
1 Acorn squash
¼ cup Rice flour
¾ cup Rice flour
¾ cup Water
½ tsp Salt
¼ tsp Pepper
¼ tsp Paprika
A pinch of turmeric powder
Roughly peel the skin and cut it into long wedges. In a bowl, add the wedges and 1/4th cup rice flour. Mix well to coat all the wedges with the flour. To make the batter add ¾th cup of rice flour, ½ tsp salt, ¼ tsp pepper and ¼ tsp paprika to a separate bowl mix well and slowly add ¾ cup water to it. In a medium size pot heat vegetable oil. Dip the wedges in the batter , and fry for 3-5 min until they are golden brown. Place them onto a paper napkin to drain the excess oil.
I used Trader Joe’s green dragon hot sauce with the fries 🙂 It tastes heavenly .
Try out some of the recipes on my blog and tell me what recipes you would like to be featured. I would love to hear comments and suggestions from you 🙂
Enjoy 🙂 !!
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