This is gluten-free, super easy to make and lots of fun to eat.

By / Photography By Shilpa Uskokovic | December 11, 2017

Ingredients

For the Squash
  • 1 small acorn squash, cut into ¼-inch-thick rings
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup cornmeal
  • ½ teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • Salt, to taste
  • 1 egg
  • 2 tablespoons oil, for cooking
For the Dipping Sauce
  • ½ cup plain Greek yogurt, whole milk or 2%
  • 1 tablespoon chili-garlic sauce, like sriracha
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons water
  • Salt, to taste

Instructions

Peel acorn squash rings using a Y-peeler and quick, short motions. Cut the rings in half.

Combine the coconut, cornmeal, oregano and chili flakes plus a large pinch of salt in a shallow, wide bowl.

Beat the egg with a pinch of salt in another bowl.

Dip acorn squash first in the beaten egg, then the coconut mixture. Roll squash to coat completely. Repeat with all the cut squash.

Heat the oil in a heavy-bottomed skillet over medium heat. Add the squash, working in batches as needed so the pan is not overcrowded.

Cook till golden brown on one side, then flip and continue to cook till golden and squash is tender when pierced with a skewer. Serve immediately alongside the sauce.

To make the sauce, whisk all the ingredients together. Taste and adjust for seasoning.

Ingredients

For the Squash
  • 1 small acorn squash, cut into ¼-inch-thick rings
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup cornmeal
  • ½ teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • Salt, to taste
  • 1 egg
  • 2 tablespoons oil, for cooking
For the Dipping Sauce
  • ½ cup plain Greek yogurt, whole milk or 2%
  • 1 tablespoon chili-garlic sauce, like sriracha
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons water
  • Salt, to taste
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