I finally got to use the Hungry Girl Cookbook that my brother got me for Christmas!! I had taken it upstairs awhile ago to read in bed one night and kept forgetting to bring it downstairs so I could use it for meal planning. I was flipping through it the other night and noticed this recipe and thought it would be good to try sometime. Fast forward to yesterday when I was grocery shopping, and I saw butternut squash. I had yet to come up with some kind of starch side dish for dinner, so I thought I'd get a squash and try these "fries" with it.
Hungry Girl's Butternut Squash "Fries"
1 medium butternut squash (about 2 pounds, large enough to yield 20 ounces uncooked flesh)
1/8 tsp kosher salt
Preheat oven to 425 degrees.
Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise and then peel squash halves using a vegetable peeler or knife. Cut squash in half lengthwise and then scoop out all seeds.
Next, cut squash into french fry shapes. Use a crinkle cutter to make authentic-looking crinkle fries. Using a paper towel, pat squash pieces firmly to absorb any extra moisture.
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt. Toss squash evenly to distribute salt and then transfer to a large baking pan sprayed with nonstick spray. Use two pans if needed. Squash pieces should lie flat in the pan.
Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
Makes 2 servings.
I forgot to pat the squash pieces dry before mixing them with the spray and salt. I didn't think it would make that big a difference, but after eating them I think it's a step that has to be done. The fries were really good, but I think they would have been a little crisper if I had patted out excess moisture. The boy didn't like them, but the husband, my mom, and I all really liked them. I'll definitely make these as a side dish again.