The one thing that I failed to mention in yesterday’s post about my wonderful winter squash was the sheer volume of (for lack of a better word) flesh that the darn thing yielded. Not only did I get a big pot of soup and two days’ worth of roasted/mashed squash, I also got a huge serving of what could best be described as Squash McNuggets.
Ok, maybe that’s not really the best way to describe them. They transcend the common nugget and reach new heights of dippable awesomeness. Crunchy on the outside and meltingly soft on the inside, these little gems are probably my new favourite way to eat squash.
You can season and spice them any way you’d like, of course. I went with a blend of nutmeg, allspice and curry powder, to compliment my chutney dip, but I think they would be just as yummy if you went in a French or Italian direction. Adding ground nuts or grated hard cheese to the breading would be good, too… oh, the squashabilities!
¼ cup panko
¼ tsp brown sugar
¼ tsp salt, or to taste
½ tsp curry powder
big pinch each nutmeg and allspice
1 egg white, lightly beaten
winter squash, sliced 1/4” thick
Combine panko and seasonings in a shallow dish or plate; set aside.
Toss squash slices with egg white. Working one or two at a time, press squash slices into seasoned panko, turning to coat both sides.
Place on a parchment lined baking sheet and bake at 425 for 20 mins, or until tender throughout and lightly browned.
Serve with a dipping sauce.