My First Wife and I made a fabulous food discovery this evening and want to share it with you.
Butternut Squash Fries (Yes, you heard right.)
(Yes, you heard right.)
- First, start pre-heating your oven to 450°.
- Get a big ol’ Butternut Squash and a real sharp and heavy butcher knife.
- Now, cut off each end.
- Peel it with a regular vegetable peeler. If you never done this before, click here for an easy lesson. Or click there just for the fun of it.
- Slice your squash down the middle and clean out all the seeds and all that stringy stuff. (Same stuff that’s in a pumpkin, except it’s real dark orange.)This is where that sharp butcher knife comes in. Be careful, because the squash is pretty hard.
- Then start slicing your squash into fries. (I used one of those nifty wavy cutters, but straight cutting is okay, too.)
- That’s it.
- Now spray some of that non-stick stuff onto a good size cookie sheet and put all your fries on it. Add some salt. We used coarse Kosher salt, but regular table salt is fine.
- By now your oven ought to be heated to 450. Bake the fries for 20-25 minutes. Then take them out, turn them over and bake them another 20-25 minutes.
- Then they’re done. They will not change color like potato fries do, but you’ll see darkness on the edges and corners. (If you cut them too thin, they’ll burn and turn black.)
My First Wife and I got all wiggly over this dish. It's good! Please enjoy this sweet, delicious, different way to fix fries. Lemme know how it goes.
Or, for a win-win situation, you can invite yourself over and I’ll fix them for you.