Have you ever eaten a whole plate of fries in one sitting?
These Butternut Squash Fries will make you want to do just that. After making them, I felt like Chris Farley in my favorite Saturday Night Live skit. I tried one fry, then two…and then…well things got out of hand.
In the skit, Chris and some friends are enjoying a few fries, but lunch takes a turn for the worse when Chris eats everything on the plate.
You may feel as intense about these fries as Chris did about his. All I can say is, don’t expect to share these with your friends. Make them their own plate of Butternut Squash Fries because trust me–you’ll want to eat a whole plate of ‘em.
Butternut Squash Fries
adapted from The Food Network
paleo, grain free
1 butternut squash
unrefined sea salt
Preheat oven to 425 F.
With a vegetable peeler, peel the butternut squash. Cut off the top and bottom hard pieces with a knife. Then cut the squash in half widthwise. Then cut the round, bulb part of the squash in half lenthwise and remove the seeds. Save the seed for roasting! (Mmm, pepitas!!)
Cut each section in half with a knife, then in half again. Continue cutting in half until you have french-fry shaped pieces of squash.
Sprinkle the cut squash with salt and place on a cloth or paper towel for thirty minutes. After thirty minutes, blot the squash dry (there will be moisture, which makes for soggy fries if not blotted).
Line a baking sheet with parchment paper and spread a single layer of the cut french fries.
Bake the fries for 20 minutes in the oven, then turn the fries over using a spatula and bake for another 15-20 minutes. Watch them during the second half of baking so they don’t burn.
Sprinkle with extra sea salt, if needed. You can serve them with ketchup. Or if you’re weird like me, ketchup mixed with homemade mayo.
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