Tuesday, October 27, 2009

Vegan MoFo Day 27: Butternut Squash Fries




A couple of weeks ago, I noticed a mention in the newspaper of making oven fries from butternut squash. As I have an abundance of butternuts, sitting in a closet waiting to be used, I paid attention. I have made unusual oven fries before, turnip fries with chili pepper being a particular favorite, but never winter squash. I hauled out my trusty, deadly mandoline, and (carefully, carefully) put the squash through the crinkle-cut setting at 1/4 inch. I then applied a little olive oil, Goya Adobo (salt, pepper, garlic, turmeric), and smoked paprika. 15 minutes at 400F, flip, 10 minutes more. They are like sweet potato fries in many ways, but very sweet and creamy on the insides. I'll definitely do this again.

5 comments:

Tami (Vegan Appetite) said...

Oh, man! Those look perfect.

kmouse said...

Whoa now! Those look amazing.

PB and Jess said...

Butternut squash is so amazing and versatile. I love making fries out of it and mixing them up with sweet potato fries! :)

Bianca said...

I wish my mandolin had a crinkle cut setting! And how I love adobo seasoning! I use it in everything. I haven't tried b-nut squash fries, but I noticed the sticker on the last butternut I bought had a recipe for them. It involved a deep fryer, and though I'm sure that was tasty, I'd rather bake 'em like you did ... less guilt that way.

Kelly said...

I also just made butternut squash fries for the first time, and I agree - they're amazing! I love that inner creaminess.