Recipe for using squash

1 winter squash ( my fav. is buttercup)
*peel with a carrot peeler, cut in half(top to bottom) and remove all
the seeds. You can toast them too !)
* cut the squash in wedges like cataloupe but a bit thinner.
* dip each slice in 2 eggs beaten well. Make sure to cover them good.
Mix the following:
1 cup unbleached flour
1/2 cup whole wheat flour (optional if you dont have it )
1/2 cup ground oatmeal flakes ( i use steel cut oats only for my
family)
1 teaspoon garlic powder~ or minced
1/2 teaspoon cinnamon
1 teaspoon parsley flakes
1/2 teaspoon baking powder ( aluminum free is best. you can find it
almost anywhere)
1 good shake of nutmeg
1/4 teaspoon of black pepper ( I use coarse ground. Wont go back to
regular ever again.)
1/4 teaspoon of cumin
** you can mix all this ahead of time in a food processor and store
in a nice zip bag for use later too. Just pour out what you think you
will use in a bowl.
Lay each of the wedges in the flour mix and cover . Place one at a
time into the hot olive oil. (We only cook with cast iron. Not only
is it more economical to use because it heats better, it cooks more
even as well. Want a non stick cast iron? D'ont ever put food into
them until they are hot. Cold pans make the food stick. Just a tip
that we learned over the years. Even eggs slide right out like that
nasty teflon stuff if you do it right.)
You cook each piece and turn them over after about2-3 minutes on
each side until a fork goes into them smoothly but not easily. Dont
want them too mushy. It will ruin them.
Place the pieces on a papertowel lined plate or platter.
Sprinkle a mixture of :
2 tablespoons garlic salt
1/2 teaspoon cayanne pepper
super yummy. not too hot, but you can add or substract the amount of
pepper you want to use.
**DIP**
1 cup sweet vidalia onion dressing
1 mushed up fresh avacado
(mix well in a nice dipping size bowl)
A very excellent way to get people to try squash, and let them
discover that they love it now too. It is a pretty dish and tastes
good too.