Easy Sweet and Sour Squash Rings
Transform your fall produce into a crispy and flavor-packed treat with *Easy Sweet and Sour Squash Rings*! This creative recipe turns tender butternut squash into golden rings coated in a light, airy batter and fried to perfection. Each bite is drenched in a tangy-sweet homemade sauce made from ketchup, rice vinegar, soy sauce, and a hint of pineapple juice for a tropical twist. These squash rings are as versatile as they are delicious—serve them as a fun party appetizer, a unique side dish, or even a satisfying snack. Garnished with sesame seeds and sliced green onions for extra flair, this dish is easy to prepare in under 40 minutes and perfect for satisfying your sweet-and-sour cravings. Whether you're hosting guests or treating yourself, these crispy squash rings are a must-try!
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold water
- 3 cups (for frying) vegetable oil
- 0.25 cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- 0.25 cup pineapple juice
- 1 teaspoon cornstarch (for sauce)
- 1 tablespoon water (for sauce)
- 1 teaspoon (optional) sesame seeds
- 2 stalks (optional, sliced) green onions
Instructions
Peel the butternut squash and slice into 1/2-inch thick rings. Use a small round cutter or a knife to remove the seeds and create clean rings.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water and whisk until you achieve a smooth batter.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Dip each squash ring into the batter to coat fully, letting any excess batter drip off, then carefully place the rings into the hot oil. Fry in batches to avoid overcrowding.
Cook the rings for 2-3 minutes per side, or until golden and crisp. Remove and drain on a plate lined with paper towels.
To make the sauce, combine ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice in a small saucepan. Heat over medium heat, stirring to combine.
In a separate small bowl, mix the cornstarch with water to create a slurry. Add this to the saucepan and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
Toss the fried squash rings in the sweet and sour sauce until evenly coated.
Sprinkle with sesame seeds and sliced green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
6446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 630.7 g | 809% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 403.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 59.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
