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Squash Puppies are silent puppies loaded with cooked summer yellow squash. Butternut squash helps keep the inside super moist and gives it a little flavor and the outside of the cornmeal dough is fried crisp. These squash puppies are a great way to use some of your summer supplies.
It's time to give one last push to use that summer product. Officially we still have more than a summer month to go, but with the unusually cold weather and school starting this week, it looks like fall has arrived. I'm almost ready to start making room for apples, sweet potatoes, squash, and butternut squash.
In South Carolina, the most popular pumpkin for cooking is yellow squash, sometimes called summer squash. It is very similar to zucchini, except I think it has a sweeter flavor.
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If you have a generous yellow pumpkin reward in your yard, you may want to think about adding pumpkin to your puppies. It produces a wonderfully tender and moist puppy of silence with just enough sweetness.
Make sure to steam the squash until it's really smooth so you can mix it well. This way, it will melt into the dough while the hush pups cook and you won't have noticeable chunks of pumpkin, just the flavor of the pumpkin.
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Delicious and moist puppies with summer squash.
- 5 medium yellow pumpkins
- ¾ cup yeast yellow cornmeal
- ¼ cup all-purpose flour
- 1 spoon of sugar
- 1 teaspoon of salt, divided
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- ½ medium sweet onion, chopped
- ½ jalapeño, finely chopped
- ½ cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil
Cut the ends of the pumpkin, cut them in half lengthwise, and then into 2-inch pieces. Place in a steam basket and place the basket in a saucepan over boiling water. Put a lid on the pot, lower the heat and steam for 12-15 minutes or until the squash is very tender.
Place the squash in a medium bowl and mash well with a fork.
In a large bowl, combine cornmeal, flour, sugar, ½ teaspoon of salt, black pepper, and cayenne pepper. Mix everything together.
For pumpkin bowls, add onion, jalapeño, buttermilk, and egg. Mix well. Add the pumpkin mixture to the cornmeal mixture and stir until combined.
Pour oil to a depth of 1 inch into a deep cast iron skillet or Dutch oven. Heat the oil to 350 degrees. Place the dough in round tablespoons in oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with ½ teaspoon of remaining salt while still hot.
Yield: about 25 pumpkin cubs
More Hush Puppy recipes
Okra Hush Puppies
Classic Hush Puppies
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