Who would have ever thought of making fries from a butternut squash?!! They are really, really good. The hardest part was just cutting up the squash. I did have the produce person at least cut it in half for me!!
Enjoy!
hugs,
peg
Baked Butternut Squash Fries
1 large butternut squash, peeled, seeded
Salt and pepper to taste
Heat oven to 425°F. Line cookie sheet with cooking parchment paper and spray paper with cooking spray, or line with silicone baking mat.
Cut squash widthwise into 1-inch slices. Cut slices into thin strips to look like French fries; place on cookie sheet. Sprinkle with salt and pepper.
Bake about 50 minutes, turning over halfway through baking, until fries are deep golden brown and mostly crispy. Serve warm.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try to cut each fry at an even thickness so you don’t have some burnt fries while others are underbaked.
Have some extra time? Sprinkle cut unbaked fries with salt over a colander and let sit for 30 minutes before placing on cookie sheet and sprinkling with pepper and more salt. This helps absorb extra moisture so you’ll have crunchier fries.
Recipe source:
http://www.bettycrocker.com/recipes/baked-butternut-squash-fries/a02f1003-7e67-4412-a2f6-15c933045808?src=SH
Enjoy!
hugs,
peg
Baked Butternut Squash Fries
1 large butternut squash, peeled, seeded
Salt and pepper to taste
Heat oven to 425°F. Line cookie sheet with cooking parchment paper and spray paper with cooking spray, or line with silicone baking mat.
Cut squash widthwise into 1-inch slices. Cut slices into thin strips to look like French fries; place on cookie sheet. Sprinkle with salt and pepper.
Bake about 50 minutes, turning over halfway through baking, until fries are deep golden brown and mostly crispy. Serve warm.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try to cut each fry at an even thickness so you don’t have some burnt fries while others are underbaked.
Have some extra time? Sprinkle cut unbaked fries with salt over a colander and let sit for 30 minutes before placing on cookie sheet and sprinkling with pepper and more salt. This helps absorb extra moisture so you’ll have crunchier fries.
Recipe source:
http://www.bettycrocker.com/recipes/baked-butternut-squash-fries/a02f1003-7e67-4412-a2f6-15c933045808?src=SH