baked buttersquash fries
One 2-lb or half of a 4-lb butternut squash (20 oz once peeled and sliced)
1/8 tsp coarse salt, or more to taste
Baked-Not-Fried Fry Tips
Cut your fries into similar sizes. Otherwise some may burn while others are barely cooked.
Don't crowd your fries. If you put too many on one sheet, they won't crisp up.
The thicker the fries, the longer the cook time.
Try a crinkle cutter. While your fries will taste delicious no matter how you slice 'em, authentic-looking crinkle cuts make them cuter and more fun to chew. Look for one with a handle.
Butternut Squash Tips and Tricks
Choose a squash that's mostly long and narrow with a short round section. The round part is hollow and full of seeds; the long section is solid squash, perfect for cutting into spears.
If the squash is too firm to cut, pop it in the microwave for a minute to soften it.
For the most accurate nutritional stats when making fries, weigh out and use 20 ounces of the peeled and sliced squash.
Preheat oven to 425ºF degrees. Spray 2 baking sheets with nonstick spray.
Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
Cut squash into fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.
Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.
Serving Size: 1 cup serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user 2SNOWCRANES.