Saturday, August 06, 2011

Butternut Squash "Fries"

  In the world of vegetables, I'm a baby.  As in, I'm new to them, not-I get teary eyed or whiney....well, not too whiney.
     I've been eating the same vegetables all my life, but at the age of 29...I discovered I do actually like (fresh) greenbeans.  Who knew?  So, I began a hunt through the vegetable aisles at the store to see what other territory I've left unexplored. 
     Sure, I like lettuce, and all those 'salad-ie' things.  I also like all the 'bad for you' vegetables like potatoes (fried) and corn.
      I've gone through quite a few trials over the last three years hunting down vegetables I might could be friends with.  I've gone on a lot of bad dates.  Maybe it's me, but....still....
     This is as close as I've come to liking a vegetables.  I do like these 'fries.'  They are on the sweet side, but hey, salty and sweet...never a bad thing.  This was a recipe I received in a weekly healthy eating pamplete.  I usually use these sort of things to cover surfaces from getting glue-ee while I craft, who knew they had another purpose?   It doesn't hurt that these are easy. 
Ingredients/Instructions for Butternut Squash Fries
1 lb butternut squash, peeled, seeded, and sliced into 3/4 inch thick sticks (the smaller you cut them, the crispier these get....I like them crispy). 
1 t. salt (or to taste), 1/2 t. chili powder (optional), cooking spray. 
Spray pan with cooking spray. 
Lay squash down (without touching each other). 
Spray another healthy layer over squash strips, season, and bake at 450.  18 total minutes, but pull tray out and flip 'fries' after 9 minutes.


Homemade Easy said...

One of the few things in my garden this year. All the rest died w/ the weeks of no sun and all rain! Thanks for posting/sharing! Virginia

Sarah {The Student Knitter} said...

I'm with you! I'm 29 this year and am finally venturing out in to vegetables. I know I SHOULD eat more of them, but just can't bring myself to eat most of them. I've discovered a like a lot of veggies slightly sauteed (in olive oil) and then cooked through with chicken broth. I can eat cabbage, broccoli, asparagus, and brussel sprouts this way! Just cut them up a bit to caramelize in the pan, then pour in the broth until the veggie cooked but crunchy!