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The world of snack foods is vast, with options ranging from healthy to indulgent. One delightful dish that stands out for its unique flavor and texture is Crispy Beer Battered Butternut Squash Rings. This recipe takes the sweet and nutty taste of butternut squash and elevates it with a crispy, golden beer batter. Perfect for game day, parties, or a cozy night in, these rings are not just a treat for the palate but also a fun way to incorporate seasonal produce into your meals.

Crispy Beer Battered Butternut Squash Rings

Looking to spice up your fall gatherings? These Crispy Beer Battered Butternut Squash Rings are the ultimate cozy snack for game days or festive parties! With their golden, crunchy exterior and sweet, nutty flavor, these easy weeknight treats make the perfect addition to your autumn menu. In just 30 minutes, you can enjoy this comforting dish that brings seasonal produce front and center. Try it tonight and savor the flavors of fall!
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Ingredients
  

1 medium butternut squash

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cold beer (lager works best)

Oil for frying (vegetable or canola)

Fresh parsley, chopped (for garnish)

Optional: Dipping sauce (aioli or spicy mayo)

Instructions
 

Prep the Butternut Squash: Start by carefully peeling the butternut squash with a vegetable peeler. Cut off both ends and then slice it in half lengthwise. Scoop out the seeds using a spoon. Slice each half into rings, approximately 1/2 inch thick.

    Make the Batter: In a large mixing bowl, combine the flour, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Whisk together until well mixed. Gradually pour in the cold beer while continuing to whisk until you achieve a smooth batter. The consistency should be thicker than pancake batter.

      Heat the Oil: In a deep skillet or fryer, pour in enough oil to submerge the squash rings (at least 2 inches deep). Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if it's ready by dropping a bit of batter into the oil; if it bubbles and floats to the surface, the oil is hot enough.

        Coat the Rings: Dust each butternut squash ring lightly with flour to help the batter stick better. Dip each ring into the beer batter, coating it evenly.

          Fry the Rings: Carefully place the battered rings into the hot oil in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes or until they turn golden brown and crispy.

            Drain the Excess Oil: Once cooked, remove the rings from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

              Serve: Once all the rings are fried, arrange them on a serving platter and garnish with freshly chopped parsley. Serve immediately with your choice of dipping sauce on the side.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings