Freddy Bird crispy fried butternut squash with date molasses recipe on Saturday Kitchen

Freddy Bird crispy served up tasty vegan fried butternut squash with date molasses on Saturday Kitchen.

The ingredients are: 110g gluten-free flour, plus extra for dipping, ¼ tsp bicarbonate of soda, 150ml sparkling water, 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons, oil, for deep-frying and salt.

To serve: 1 tbsp date molasses, 1 tbsp nibbed pistachios, 1 tsp fresh parsley, chopped and 1 sprig wild oregano, leaves picked and chopped.




See more vegan recipes in the book titled: Broke Vegan: Over 100 plant-based recipes that don’t cost the earth available from Amazon now.

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