I keep trying butternut squash. I like it roasted and in soup. Hubs has not yet found an incarnation he likes, but I am nothing if not persistent. It’s a marvelous veggie because it’s low carb, low cal, and low fat. It’s got about a third of the calories of potatoes. Since we’ve been loaded with excesses around here since Thanksgiving, lightening the caloric load wherever we can is an excellent idea. I love regular oven fries, sweet potato fries, and zucchini fries, so I wasn’t entirely sure what to expect from this very water laden veggie. The end result–though I went a bit heavy on the cayenne–was a marvelous sort of combination of sweet potato and zucchini in flavor. Which sounds weird but is really quite tasty. They won’t crisp up the same way a potato will, but it’s a really nice, different side.
- 1 butternut squash, peeled, seeded, and cut into fries, the thinner the better
- olive oil
- 1 tsp chili powder
- .5 tsp cumin
- .5 tsp garlic powder
- .5 tsp kosher salt
- sprinkle fresh ground pepper
- sprinkle cayenne pepper
- You’re gonna need a rack for this, suspended over a baking sheet for maximum heat circulation.
- Toss your squash in a drizzle of olive oil.
- Sprinkle on all the spices, and toss thoroughly.
- Preheat oven to 400 degrees.
- Layer over the wire racks, not too close. You don’t wanna crowd. You might need 2 trays for this much squash.
- Bake for 50-60 minutes.
- Serve immediately.