Fried Squash with Pickled Jalapeños & Sage Agave


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3 1/4 lb butternut squash, peeled, seeded and diced
2 Tbsp BBF Virgin Organic Coconut Oil
1 pinch kosher salt and pepper
2 eggs eggs
2 Cups BBF Organic Coconut Flour
for frying BBF Naturally Refined Organic Coconut Oil
1/2 Cup lightly packed sage leaves
--Pickled Chiles--
1/2 Cup apple cider vinegar
2 Tbsp BBF Organic Coconut Sugar
2 tsp kosher salt
4 sage leaves
1 pinch freshly grated nutmeg
3 red jalapeños
--Sage Agave--
1/4 Cup BBF Organic Agave
2 tsp finely chopped sage
1 pinch freshly grated nutmeg
to taste kosher salt


In a small saucepan, bring the vinegar, coconut sugar, salt, sage and nutmeg just to a boil, stirring to dissolve the sugar. Add the chilies and let cool completely, then refrigerate until chilled.

In a saucepan, warm the agave, sage, nutmeg and a pinch of salt for 3 minutes. Let steep for 30 minutes.

Preheat the oven to 375°F. On a large rimmed baking sheet, toss the squash with the coconut oil and season with salt and pepper. Roast for about 20 minutes, until just tender; let cool.

Line 2 large baking sheets with paper towels. In a large saucepan, heat 2 inches of oil over medium-high heat to 350°F. Add the sage leaves and fry until crisp, about 1 minute. Using a slotted spoon, transfer the crispy sage to the paper towels to drain.

Beat eggs in a small bowl. Season coconut flour with salt and pepper. Working in 3 batches, toss the roasted squash with coconut flour, dip in egg and then coat with coconut flour again. Fry until golden, 3-5 minutes per batch. Transfer to the paper towels to drain. Transfer the fried squash and sage leaves to a platter. Drizzle with sage agave and garnish with the pickled chilies.

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