“Breaded” Butternut Squash

• Butternut Squash

The Batter:

• 3 tablespoons oil 
• 1 tablespoon liquid aminos 
• 1⁄2 cup chickpea flour 
• 1/2 cup almond milk 
• 1 tablespoon cornstarch 
• 1⁄2 teaspoon salt 
• 1 teaspoon smoked paprika 

The crunch:

• 1⁄2 cup almonds 
• 1⁄4 cup hemp hearts 
• 1⁄4 cup nutritional yeast 
• 1/2 cup sunflower seeds 
• 1 cup walnuts 
• 1 teaspoon himalayan salt 
• 1 tablespoon smoked paprika (optional)

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1. Peel and Cut top off of butternut squash.  Hollow out the seeds.  Flip each half over and cut into arch shape.  Set aside.

Prepare the crunch:

1. Add all ingredients to the food processor and pulse.  Add to the bowl, and  set aside.  This is your dry mix.

Prepare the batter:

1. Add all ingredients into a bowl and whisk.  Add to the bowl and set aside.  This is your wet mix.
2. Spray pan with avocado oil. 
3. Dip each butternut squash arch into the wet bowl, shake off any excess. 
4. Then dip it into the dry mix, and fully coat.  Add each piece to the cooking sheet.  
5. Bake at 400 for 30-40 minutes