Asian BBQ Style Air Fried Popcorn Squash

There is something so inherently gratifying about using your fingers to eat a ridiculously crunchy nugget, only to be showered in crumbs as your teeth sink into the tender contents within.

A plate of this has no better partner than a table full of friends, replete with beers and napkins.

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air fryer recipes, popcorn squash, popcorn chicken, squash nuggets, vegan nuggets, thanksgiving sides

Yield: 2-4

Author: Suze Morrison

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Asian BBQ Style Air Fried Popcorn Squash

Prep time: 30 MinCook time: 9 MinTotal time: 39 Min

There is something so inherently gratifying about using your fingers to eat a ridiculously crunchy nugget, only to be showered in crumbs as your teeth sink into the tender contents within.A plate of this has no better partner than a table full of friends, replete with beers and napkins.

Ingredients

For the Squash

• 1 Butternut Squash, peeled and seeded (the seeds can be roasted for snacks)
• 2 tbsp Cornflour
• ½ tsp Garlic granules
• ¼ tsp Salt
• 1 Egg, beaten
• 50g Panko Breadcrumbs
• 4 Cream Crackers, crushed
• ½ tsp Garlic Granules
• 1 tbsp Oil

Asian BBQ Sauce

• 1 tbsp Rapeseed Oil
• 1 Shallot, finely chopped
• 2 Cloves Garlic, minced
• 2 tbsp Gochujang
• 100g Tomato Ketchup
• 3 tsp Brown Sugar
• 2 tbsp Cider Vinegar
• 2 tsp Worcestershire Sauce
• 1 tbsp Soy Sauce
• Apple Juice to loosen

Instructions

1. Begin with the sauce. Heat the oil in a small saucepan and add the shallot. Cook on medium heat until softened. Add the garlic and cook 30 seconds more.
2. Add the remaining sauce ingredients apart from the apple juice and bring to the boil. Remove from the heat, stir in a little apple juice to loosen, and set aside.
3. Cut the squash into small pieces, about 1-2 cm cubes.
4. Mix the corn flour with the garlic granules and salt and roll the squash cubes to coat.
5. Mix the panko with the crushed crackers and garlic granules and pop into a bowl.
6. Dip the squash into the egg then the panko. Dip back into the egg, then the panko again to give a double coating. Set on a lined tray.
7. Repeat with the remaining squash and heat your air fryer to 180C. Drizzle with the oil and fry for 8-10minutes or until crispy and tender.
8. Serve straight away with the BBQ dipping sauce.

https://gourmetglow.co.uk/recipes/asian-bbq-style-air-fried-popcorn-squash