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Crunchy Butternut Squash https://www.metro.ca/userfiles/image/recipes/courge-musquee-croustillante-218.jpg PT30M PT30M PT1H00M
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.
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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 egg, beaten 1/2 cup (125 mL) olive oil extra virgin 5 1/2 oz (165 g) grated chedddar, mild or medium
Crunchy Butternut Squash

Crunchy Butternut Squash

Rate this recipe
2 Votes
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    egg, beaten
  • 1/2 cup
    (125 mL)
    olive oil extra virgin
  • 5 1/2 oz
    (165 g)
    grated chedddar, mild or medium
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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