Crunchy Butternut Squash

Crunchy Butternut Squash
  • 6 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 3 1/2 oz
    (100 g)

    fine bread crumbs

  • dash of cayenne pepper

  • 1/4 tsp.
    (1 mL)

    dried thyme

  • 1/2 tsp.
    (3 mL)

    dried oregano

  • 1

    crookneck winter squash, peeled and thinly sliced

  • 2

    eggs, beaten

  • 1/2 cup
    (125 mL)

    olive oil extra virgin

  • 5 1/2 oz
    (165 g)

    grated chedddar, mild or medium


Add the cayenne pepper, thyme and oregano to the bread crumbs.

Dip the squash slices in the egg; coat with the preparation of bread crumbs.

Fry in oil 2 to 3 minutes each side, at medium heat; do not stack.

They are ready when they turn yellow.

Set aside in a pan.

Cover with grated cheese and cook au gratin.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007