• ½ cup milk
• 1 egg, beaten
• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 pinch garlic salt
• 1 pinch ground black pepper
• 1 pinch salt
• 1 cup oil for frying
• 6 pounds butternut squash – peeled, seeded and sliced

Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl. Heat oil in a deep skillet over medium-high heat. Dip each squash slice into egg mixture, then dredge in flour mixture to coat. Fry coated squash slices in hot oil, a few at a time, until golden brown on both sides.