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Acorn Squash Puppies

1 (1-3/4 lb) acorn squash
2 c Self-rising cornmeal
1/4 c All-purpose flour
1 lg Egg; lightly beaten
1/2 c Milk
1/2 c Onion; finely chopped
Vegetable oil

Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain. Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses. Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened. Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels. Yield: 2 dozen.

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