1 kabocha squash

For dry batter:

11/2 cup chickpea flour

1 tsp: salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried parsley

For wet batter:

5 tbs ground flax seeds

3/4 cup water

1/4 cup hot sauce

11/2 tbs mustard

For purée

1/2 of boiled squash

1 jalepeno

1 clove of garlic

Half bunch of cilantro 1/3 cup coconut milk

1 tbs salt and pepper

5 tbs avocado oil

For chimichurri

1/3 cup chopped parsley

1 Fresno pepper

1/4 cup chopped red onion

3/4 cup extra virgin olive oil

2-3 tbs red wine vinegar

1 tsp salt and pepper


Chop and peel your squash. Cut half of it into manageable pieces for frying. Boil all the squash until slightly fork tender.

Take out pieces for frying and pat dry. Coat in wet and dry batters twice each and fry until golden and crispy. Blend the other half with all the purée ingredients until smooth and desired consistency is reached. Combine all chimichurri ingredient and mix fully. Assemble plate and enjoy.