Acorn Squash Puppies

Ingredients: (Acorn Squash Puppies)

1 3/4 pound acorn squash

2 cups self-rising cornmeal

1/4 cup all-purpose flour

1 large egg — lightly beaten

1/2 cup milk

1/2 cup onion — finely chopped

2 Cup vegetable oil

Directions: (Acorn Squash Puppies)

Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain. Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses. Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened. Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels.