Wednesday, January 28, 2009

BUTTERNUT SQUASH FRIES: Orange & In-Charge

Why do sweet potatoes get to have all the fun? There's room in this town for another orange fry. That's right. Introducing an old friend in a new role: Miss Butternut Squash. Tasty, charming, and unexpected, this seasonal wonder in fry form is sure to add a little umph to the dinner table. Stylish and fun, it won't disappoint.

The butternut squash fry is a pretty simple one to prepare. Preheat your oven to 400 degrees. Grab your veggie peeler and peel the skin from your squash. The peeler makes this task a cinch! Once your squash is in the nude, chop off its very top and bottom bits. Cut it in half lengthwise, and with a soup spoon, use a little force to quickly scoop out the seeds.

Taking each squash half, sever the round portion from the tall neck. Slice each squash quarter into thin, fry-like pieces. Place the butternut squash fries on a baking sheet and coat with olive oil. Don't be shy with the olive oil - a nice, healthy pour will add a delicious element of fry glam. Now give some good shakes of salt and black pepper. Throw 'em in the oven, and bake for fifteen minutes. Take them out and flip them around with your spatula. Put them back in for another fifteen, and that's it!

Your beautiful fries will be nicely browned, a little caramelized, and impossible not to eat right away. Add another sprinkle of salt and pepper, and a squeeze of fresh lemon or lime if you so desire. These fries give sweet potatoes a run for their money!

1 comment:

julz said...

How do you get the photos to look so good. Hey Miss Butternut Squash. This recipe is no B.S.