Almond Coated Butternut Squash

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Butternut squash		200g
Almond slices		100g
[A]
Potato starch or cornflour		3 tbsp
Flour		3 tbsp
Mayonnaise		1 tbsp
Water		3 tbsp
Sea salt		as required
Pepper		as required
Sunflower oil or olive oil for frying		as required

Method

Prep

8min

Cook

15min

Peel the squash and remove the seeds and central core. Steam or microwave until nice and soft but still firm.

Roughly chop the almond slices or crush by hand.

Mix together all the ingredients for A and keep the batter in the fridge.

Slice the squash 5mm thick and dip in the batter then coat in the almond crumbs.

Put the oil in a frying pan and heat on medium (170C). Fry the squash wedges on both sides until golden brown.

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