This Recipe for Butternut Squash Tempura With Soy Lime Dipping Sauce is a perfect recipe to try out on a chilly day. Follow these simple steps to deliciousness.
This recipe usually serves between 2 to 4 people.
This is a flavorful tempura that enhances the natural sweetness of the squash. The accompanying dipping sauce is also a nice complement to the dish. Feel free to add your own twist to the dish to make it your own as well!
You Will Need:
For the Squash Tempura:
Butternut squash
Canola oil for deep frying
Flour
Cold club soda
Salt
Pepper
For the Soy Lime Dipping Sauce:
Soy sauce
Lime juice
Ginger
Garlic
Green onions
Sesame oil
How To:
Preheat your oven to 350F.
Rinse your squash under running water and pat dry. Be sure to remove any dirt on the squash. Turn the squash on its side, and cut the top and bottom off. Slice in two lengthwise down the center. This will give you two equal parts. Scoop the seeds out as well as the stringy middle. Peel away the skin of the squash. You are now left with the parts of squash we are going to use. Carefully cut squash into sticks (about 1/2in by 2in).
Grease a broiler pan with cooking spray (if you don’t have one, a cookie sheet will work). Place sticks of squash on the pan, make sure they are a single layer. Season lightly with salt and pepper. Bake at 350F for 20 to 30 minutes, or until slightly tender. Remove and let cool.
Mix together flour and club soda. The batter should be the consistency of pancake batter. If it is not, add more flour or soda so that it is thick.
Fill a heavy sauté pan no more than halfway to the top with canola or grape seed oil for deep frying. (Be sure not to fill the pan higher than halfway up the sides: the oil will expand when you fry, and could spill over and catch on fire.) Bring the oil to 360F to 375F. See details about smoke points for different oils to avoid a potential fire.
Take your squash sticks and gently dip into the batter. The batter should stick to the squash. Careful to not splatter hot oil on yourself, take the squash sticks with batter and set them into the oil to deep fry. Work with less than 10 sticks at a time so that you don’t overwhelm yourself and so that the oil temperature stays consistent. Turn the pieces if needed, so that they are golden brown. This should take about 5 minutes or less.
Remove the golden pieces from the oil and place on a paper towel lined plate. As soon as they are on the paper towel, season them with salt and pepper as desired.
In a container with a lid mix together, soy sauce, lime juice, ginger, garlic, green onions, and sesame oil. Secure the lid and shake well to combine. Place in dipping bowl.
Serve while squash is warm and enjoy!
Let us know what you think about Butternut Squash Tempura With Soy Lime Dipping Sauce, or how you have changed it up to fit your tastes better.
What is your favorite butternut squash recipe? Write to us and let us know, we would love to hear from you!
You might also like to discover more about The Difference Between A Sardine and An Anchovy. Also check out this delicious recipe for Sliced Tomatoes with Olive Oil, Salt and Pepper. It is mouth watering!
Butternut Squash Tempura With Soy Lime Dipping Sauce
Ingredients
Butternut Squash Tempura
- 1 large butternut squash
- canola oil for deep frying
- 1 cup flour
- 1 cup club soda cold
- salt to taste
- pepper to taste
Soy Lime Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tbsp ginger minced
- 2 cloves garlic pressed
- 2 tbsp green onions finely cut
- 1 tsp sesame oil
Instructions
- Preheat your oven to 350F.
- Rinse your squash under running water and pat dry. Be sure to remove any dirt on the squash. Turn the squash on it's side, and cut the top and bottom off. Slice in two lengthwise down the center. This will give you two equal parts. Scoop the seeds out as well as the stringy middle. Peal away the skin of the squash. You are now left with the parts of squash we are going to use. Carefully cut squash into sticks (about 1/2in by 2in).
- Greese a broiler pan with cooking spray (if you don't have one, a cookie sheet will work). Place sticks of squash on the pan, make sure they are a single layer. Season lightly with salt and pepper. Bake at 350F for 20 to 30 mintues, or until slightly tender. Remove and let cool.
- Mix together flour and club soda. The batter should be the consistancy of pancake batter. If it is not, add more flour or soda so that it is thick.
- Fill a heavy sauté pan no more than halfway to the top with canola or grape seed oil for deep frying. (Be sure not to fill the pan higher than halfway up the sides: the oil will expand when you fry, and could spill over and catch on fire.) Bring the oil to 360F to 375F.
- Take your squash sticks and gently dip into the batter. The batter should stick to the squash. Careful to not splatter hot oil on yourself, take the squash sticks with batter and set them into the oil to deep fry. Work with less than 10 sticks at a time so that you don't overwhelm yourself and so that the oil tempature stays consistant. Turn the pieces if needed, so that they are golden brown. This should take about 5 minutes or less.
- Remove the golden pieces from the oil and place on a paper towel lined plate. As soon as they are on the paper towel, season them with salt and pepper as desired.
- In a container with a lid mix together, soy sauce, lime juice, ginger, garlic, green onions, and sesame oil. Secure the lid and shake well to combine. Place in dipping bowl.
- Serve while squash is warm and enjoy!
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