Tuesday, November 16, 2010

Recipe Tuesday: Butternut Squash "fries"

Mega Yum

Photo (C) Christina Saull - All Rights Reserved

Do you love french fries? I do. If you name a restaurant within a three mile radius of our house, I can probably tell you if they have good fries or not (Hard Times Cafe & King Street Blues tie for most awesome fries in Old Town). But I hate how bad fries are for you.

Enter: butternut squash french fries. They look like fries. They taste like fries. But they're actually butternut squash. Total Weight Watchers points value: 1. Let the world rejoice!

Butternut Squash Fries

Preparation Time: 10 min
Cooking Time: 18 min

- 3 spray(s) olive oil cooking spray
- 1 pound(s) butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks
- 1 tsp table salt, or to taste
- 1/2 tsp chili powder, or to taste (optional) (I didn't have any, so I used an all-purpose seasoning & it did the trick)

- Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
- Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.

Start with a large squash. You will end up using about 1 lb of squash and have the “bulb” of the squash left over.

Any hard winter squash will work in this recipe.

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