Courtesy of PureZing

Serves 4

INGREDIENTS:

1 large butternut squash at least 6 pounds
1 egg, beaten
½ cup all purpose flour
½ cup milk
½ cup cornmeal
¼ cup coconut flakes
pinch of Sea salt
½ teaspoon garlic salt
red pepper flakes to taste
coconut oil to keep griddle greased
Maple syrup or preserve of choice if desired

DIRECTIONS:

In a large shallow bowl or casserole, combine egg and milk. In another bowl, combine flour, cornmeal, coconut flakes, salt, garlic salt and red pepper flakes. Cut off a small section of one end of the butternut squash so that it can sit securely on the countertop or cutting board. With a sharp knife, peel from top to bottom until al the tough skin is removed. Turn squash on its side and cut into ½ circles.

Dip squash into egg/milk mixture and then dredge in the flour/cornmeal mixture. On a hot griddle basted with coconut oil, cook each squash ring 3-4 minutes per side until golden brown and cooked.

Tastes great with maple syrup or preserves, or just plain!