Acorn Squash Fritters

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Acorn Squash Fritters
Serves 6
This recipe is for your sweet tooth. While I have to admit that nearly every dessert imaginable is meatless (unless you ask a bacon fanatic), you may in keeping with a non-meat meal of vegetables, try this fabulous dessert/snack. These fritters are addictive. They are almost a warm cinnamon donut (but better).
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  1. 1 Large Acorn Squash, (enough to yield 1 ½ Cups of Cooked, Mashed Squash)
  2. 1 Ex. Large Egg
  3. 2 Tbsp. Melted Butter
  4. 1 Cup Granulated Sugar
  5. ½ tsp. Ground Cinnamon,
  6. ¼ tsp Ground Nutmeg
  7. 1 ½ cups Self-Rising Flour
  8. ¼ cup Pecan or Walnut Pieces
  1. 3 to 4 cups Vegetable or Canola Oil
  1. ½ cup Granulated Sugar
  2. 1 tsp. Ground Cinnamon
  1. Pre-heat oven to 375 F.
  2. Cut acorn squash in half lengthwise and scoop out the fibrous material and seeds.
  3. Spray a sheet pan or casserole dish with non-stick spray and place acorn squash halved, cut side down, with a small amount of water (1/2 cup or so) to create some steam.
  4. Cook in the oven approximately 45 minutes or until very tender.
  5. Remove the squash from the oven and cool until the cooked pulp can be scraped from the skin.
  6. Measure and mash (or puree) 1 ½ cups of the acorn squash then combine in a bowl with the butter, egg and sugar.
  7. Sift together the spices and flour and stir in with the pecan pieces.
  8. Heat oil in a saucepan to 350° F, leaving plenty of additional cooking space. Oil should be deep enough to cover fritters.
  9. Drop spoonfuls of batter into hot oil and fry on both sides until golden brown.
  10. Remove cooked fritters from hot oil with a slotted spoon, place on absorbent paper towel, then dredge in a mixture of cinnamon sugar. Serve.
Nino Salvaggio