Vegan breaded nuggets are seriously the best butternut squash recipe I have ever had. I especially love the combination of flavors like sweet, salty, earthy, and nutty. Recipes with poppy seed dressing are always a favorite of mine as well. Poppy seeds have a unique flavor that creates such a lovely sauce.
This really is the best butternut squash recipe because these nuggets are crunchy on the outside yet tender in the center. Butternut squash is also called butternut pumpkin because it definitely has a similar taste and aroma. It has a sweet, nutty taste and is packed with fiber, vitamin C, magnesium, and vitamin A.
I also love recipes with poppy seed dressing for good reasons! Poppy seeds are oilseeds and they come from the poppy flower. They are often used in sauces, baked goods, and pastries. Poppy seeds taste nutty yet slightly fruity when chewed or ground up.
Vegan mayonnaise makes a great binder for the breading.
The ingredients you will need for the best butternut squash recipe include: 1 medium to large butternut squash, 4 cups vegetable oil, and 1 cup bread crumbs. Also 1/2 cup almond flour, 1 tbsp salt, and 1/2 tbsp black pepper. Most importantly use 1/4 cup vegan mayonnaise as an egg replacement.
Ingredients for the poppy seed dressing include: 1 cup vegan mayonnaise, 1/4 cup full fat canned coconut milk, and 1/4 cup sugar. Also 1/4 cup white wine vinegar, 2 tablespoons poppyseeds, 1/2 tbsp salt, and 2 tsp onion powder.
Recipes with poppy seed dressing like this butternut squash recipe are the best! Other recipes to try with this sweet and salty sauce include salads with avocado. Fried tofu stirfrys are quite tasty with it too. I also love it on bean burgers with tomato and sautéed mushrooms!
These butternut squash nuggets take about 15 minutes to prepare then 20 minutes to cook. They make 5 servings which you can share with loved ones or store in a seal tight container in the refrigerator for another day.
Poppy Seed Sauce for Butternut Squash Nuggets
Vegan breaded nuggets are seriously the best butternut squash recipe I have ever had. I especially love the combination of flavors like sweet, salty, earthy, and nutty. Recipes with poppy seed dressing are always a favorite of mine as well. Poppy seeds have a unique flavor that creates such a lovely sauce.
Ingredients
- Ingredients For The Sauce
- 1 cup vegan mayonnaise
- 1/4 cup coconut milk (full fat from the can)
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 2 tablespoons poppyseeds
- 1/2 tbsp salt
- 2 tsp onion powder
- Ingredients For The Squash Nuggets
- 1 medium/large butternut squash
- 4 cups vegetable oil
- 1/4 cup vegan mayonnaise
- 1 cup bread crumbs
- 1/2 cup almond flour
- 1 tbsp salt
- 1/2 tbsp black pepper
Instructions
Directions For The Sauce
Combine the sugar, onion powder, and poppyseeds in a small mixing bowl and whisk
In a separate bowl combine the vegan mayonnaise, vinegar, and coconut milk and whisk until thoroughly combined
Slowly add the dry ingredients into the wet ingredients and whisk until thoroughly combined
Store in the refrigerator until ready to serve
Directions For The Nuggets
Peel the skin off the butternut squash and then cut it in half
Scoop the seeds and guts out
Cut the squash into 1 inch cubes
Pour 4 cups oil in a large skillet and bring it to a medium heat
Toss them in a large mixing bowl with 1/4 cup vegan mayonnaise and mix around
In a separate bowl combine the bread crumbs, almond flour, salt, and black pepper and whisk together thoroughly
Toss the butternut squash cubes into the bread crumbs mixture then immediately into the hot oil skillet
Cook a handful at a time and cook for 10 minutes
Remove them from the oil and toss back into the bread crumb and flour mixture to replace any that came loose during the deep frying process
