Saturday, October 9, 2010

Butternut Squash Fries

I've seen recipes for butternut squash fries, but stayed away from them because I thought they would be a pain to make. But Kimi gives a great tutorial on the easiest way to cut and peel the squash HERE. I highly recommend checking it out. These were the best tasting fries yet. I'm still working on getting the perfect size of fry and amount of oil so they are really crispy, but the whole family loved these, even the softer ones!

Preheat oven to 400 degrees

1 butternut squash
4 tablespoons oil (I have used coconut oil or a mixture of coconut oil and olive oil)
Sea salt and pepper

I added a sprinkle of cinnamon, cloves and sucanut :)

Directions: Check out Kimi's post on how to cut your squash! Place the cut squash in a bowl, and, if needed, melt coconut oil gently. Toss the oil with the squash and sprinkle with salt and freshly ground pepper.

The other secret to getting not overly soft squash fries is to very widely space them on your sheet pan. The ones below really were a little too close. It works best to have them far apart from each other. I would use two sheet pans for one squash, if possible.

Place in your hot oven for about 45 minutes, switching the sheet pans, half way through. This will depend on your oven and how small you cut them, so check early, and leave a time cushion if they take a little longer then you expect.

You want them to get not only well cooked, but slightly browned as well.