Ingredients
- 6 ounces butternut squash cut into
- 3- inch by ¼-inch sticks
- 2 tablespoons avocado oil, plus more
- as needed for frying
- Salt
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup fine breadcrumbs
- 1 ball burrata
- 1 tablespoon pomegranate molasses
- 1 tablespoons chopped walnuts
Instructions
- Preheat oven to 425 F. Toss the butternut squash sticks in 2 tablespoons avocado oil and season with salt. Lay out on a baking sheet and roast for 8–10 minutes, until just soft. Remove from the pan and refrigerate. When cool, gently coat in flour and then egg wash and then breadcrumbs. Once breaded, place back into refrigeration for 20 minutes. Heat oil in a pan, making sure there is enough to cover the butternut squash. When the oil reaches 350°F, fry the squash until golden brown. Drain on paper towels. To serve, place the burrata on a plate and surround it with the squash sticks. Drizzle with pomegranate molasses and sprinkle with walnuts.
