Grace Esler

Butternut Squash Curly Fry Mess

Grace Esler
Butternut Squash Curly Fry Mess

(Serves 2-4)


-2, 10 oz. packages of butternut squash noodles (veggie noodle co. works well!)

-1/4 cup of cornstarch

-2 tablespoons of water

-1 teaspoon of salt

-1 teaspoon of black pepper

-1 teaspoon of paprika

-1-2 cups of vegetables oil

-1/4 cup of vegan mayonnaise

-2 tablespoons of chipotle pepper hot sauce

-1/4 cup of guacamole (see classic guacamole recipe)

-2 tablespoons of toasted pumpkin seeds

-2 tablespoons of chopped cilantro



In a large skillet, cover the pan in oil up to a ½ inch deep. Heat this on high until the oil spits when tested with a drop of water.  While the oil is heating, in a large mixing bowl whisk together the cornstarch, water, salt, pepper, and paprika until smooth. Add the butternut squash noodles in the batter until they are completely coated. Being careful not to over crowd the pan, fry the noodles for about 3-5 minutes until they are golden brown and crispy. Drain the noodles on a cooling rack lined with paper towel so the access oil drains off. Finish frying the rest of the noodles and salt immediately afterwards. In a small bowl mix the mayonnaise and the chipotle hot sauce to combine. To plate the fried butternut squash noodles, drizzle the chipotle mayonnaise over top, place little gobs of guacamole all over, sprinkle with the toasted pumpkin seeds, and finish it off with chopped cilantro and dive right into this delicious mess!