Monday, August 6, 2012

Bake-Tastic Butternut Squash Fries 2.0

1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)1/8 tsp. coarse salt
Optional: additional coarse salt

Preheat oven to 425 degrees.
Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, measure out and use 20 oz.) Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then lay spears flat on it. (Use two pieces of bakeware, if needed.)
Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!

Per Serving (1/2 of recipe): 125 calories, <0.5g fat, 158mg sodium, 33g carbs, 5.5g fiber, 6g sugars, 3g protein

Recipe courtesy of Hungry Girl ~ Bake-Tastic Butternut Squash Fries 2.0

Ok- Can we talk about excited? I have a new found love for squash (which I never in a million years thought would happen) and can't wait to try to make these fries! I have tried making sweet potato chips to no avail... I'm thinking this method might just solve my crispy chippy problem, too!


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