Baked Butternut Squash Fries
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 66.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 79.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.2 g
- Protein: 1.3 g
View full nutritional breakdown of Baked Butternut Squash Fries calories by ingredient
Introduction
This is adapted from the first (I think) Hungry Girl book. Although there are other recipes for squash fries in the Sparkrecipes database, I like the level of detail that Ms. Lillien provides. I did, however, adjust the serving size because I don't think I can eat 10 ounces of fries in one sitting. This is adapted from the first (I think) Hungry Girl book. Although there are other recipes for squash fries in the Sparkrecipes database, I like the level of detail that Ms. Lillien provides. I did, however, adjust the serving size because I don't think I can eat 10 ounces of fries in one sitting.Number of Servings: 4
Ingredients
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1 Medium Butternut Squash yielding approx 20 oz flesh
1/8 tsp Kosher salt
1 tsp cooking oil (safflower has a suitably high smoke point)
Tips
Ms. Lillien's instructions call for non-stick cooking spray, but per Alton Brown, I like to use cooking oil in a pistol grip sprayer for the same purpose.
Directions
Preheat oven to 425 degrees
1) Cut ends off squash, and cut in two breadth-wise. Peel squash and cut pieces in half lengthwise. Squash has now been quartered.
2) Scoop out seeds which can be roasted and eaten separately.
3) Cut squash into French fry shapes. I have a V-Mandoline with a set of blades well suited to the job, but others people might use a French fry cutter, or approximate with a chef's knife. Pat pieces dry with paper towel.
4) Place slices in bowl and lightly spray with oil and sprinkle on salt (or preferred seasoning). Toss squash to distribute seasoning evenly.
5) Spray cookie sheet (or two if needed) with oil then place fries on it (them) in a single layer.
4) Bake for approx. 40 minutes, flipping them halfway through. Cooking time should be adjusted for the thickness of the fries which are done when crispy and slightly brown at the edges.
Serving Size: 4 five oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user RHOADAN.
1) Cut ends off squash, and cut in two breadth-wise. Peel squash and cut pieces in half lengthwise. Squash has now been quartered.
2) Scoop out seeds which can be roasted and eaten separately.
3) Cut squash into French fry shapes. I have a V-Mandoline with a set of blades well suited to the job, but others people might use a French fry cutter, or approximate with a chef's knife. Pat pieces dry with paper towel.
4) Place slices in bowl and lightly spray with oil and sprinkle on salt (or preferred seasoning). Toss squash to distribute seasoning evenly.
5) Spray cookie sheet (or two if needed) with oil then place fries on it (them) in a single layer.
4) Bake for approx. 40 minutes, flipping them halfway through. Cooking time should be adjusted for the thickness of the fries which are done when crispy and slightly brown at the edges.
Serving Size: 4 five oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user RHOADAN.
Member Ratings For This Recipe
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