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Kabocha Squash Scotch Eggs Recipe
- 1 medium kabocha squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1-inch pieces
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch pieces
- 2 quarts vegetable oil
- Kosher salt
- 2 teaspoons red miso
- 8 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups panko
- Sriracha hot sauce, for serving
Directions:View on Chow
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