Tuesday, October 4, 2011

Butternut Fries

Butternut Fries

2-lb. butternut squash, halved lengthwise, seeded and peeled
2 t. olive oil
salt to taste
1/2 t. ground cumin
1/2 t. chili powder
1/2 c. sour cream
2 T. maple syrup

Cut squash halves to resemble French fries; slice about 1/2-inch wide and 3 inches long. Add oil to a large bowl; add squash, tossing to coat. Line a baking sheet with aluminum foil; spray with non-stick vegetable spray. Arrange slices in a single layer on top. Bake at 425 degrees for 35 minutes, or until tender. Combine salt, cumin and chili powder; sprinkle desired amount over fries. Blend together sour cream and syrup as a dipping sauce. Serves 4.

1 comment:

The Japanese Redneck said...

I roasted a squash that is similar to butternut last night.

This looks good too.