Best Spicy Pan Fried Squash Recipes

10 Easy Chayote Squash Recipe Collection image

Provided by insanelygood

Number Of Ingredients 10

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Cilantro Lime Chayote Slaw
Chayote Squash and Pickled Onion Salad
Creamy Chayote Gratin
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Vietnamese Chayote Squash With Beef

Steps:

Nutrition Facts :

Fried Butternut Squash with Spicy Honey image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Spicy Honey-Glazed Butternut Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
Drizzle the squash with the vinegar and top with mint.