This is almost as good as the restaurant without having to get dressed up to enjoy deep fried orange fried food. Butternut squash and sweet potato have a nice sweetness to it.  A sharp heavy cleaver makes cutting safer!  Can be made gluten free by replacing flour with mochiko flour. 

Please read if uncomfortable with deep frying Deep Frying Tools / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)

Ingredients

• Butternut squash, skin can be left on
• Sweet Potato peeled
• Cooking oil for frying

Tempura batter

• 1 C flour or mochiko
• 1 t baking powder
• 1 t sea salt
• 2 T monk fruit (or sugar) 
• 1 egg
• 1 C water

Directions

1. Combine tempura batter ingredients to a consistency of pancake batter, thin with water.
2. Slice squash and potatoes to 1/4' thickness, place in bowl.
3. Heat oil to 350 F.
4. Dip squash/potato in the tempura batter, and gently place in oil away from you to prevent splashing.
5. Cook the squash/potato a few minutes per side until golden.
6. Drain on cooling rack. 
7. Clean oil with fine metal strainer of tiny bits to prevent burning and bitter tasting oil.
8. Continue to cook in small batches.

Dipping sauce

• 1 C water
• 1/2 t dashi 
• 1/4 C mirin 
• 1/4 C shoyu 
• 1 T monk fruit 
• 1 small daikon peeled and grated

Directions

1. Combine all ingredients to a boil and cool (except daikon.)
2. Add daikon to cooled dipping sauce.  I like the added flavor of raw daikon to the sauce, add as much to personal taste.
3. Make the sauce ahead of time to taste/snack while cooking.