We have TONS of Butternut Squash from our garden this summer...I’ve used it for fall decorations, made soup, risotto, served it as a side dish, etc and found another favorite squash recipe this week. This recipe is probably the tastiest and quickest of them all. If you like sweet potato fries, these sweet squash fries won’t disappoint! Below is a Tangy Peanut Dipping sauce to pair with the squash. Enjoy!
Butternut Squash Fries
INGREDIENTS:
1 Medium or large butternut squash
Olive oil to coat
1-2 tsp. sea salt
DIRECTIONS:
Cut both end off squash.
Peel the squash and reomve the seeds.
Cut squash into long thin slices (about 1/4 inch thick by 2 inches long)
Place squash in a large bowl and generously coat with olive oil.
Sprinkle with salt and toss.
Lay squash fries onto 2 or 3 large baking sheets.
Broil one tray at a time in oven unil the tops brown. Flip squash and broil the other side until browned.
Serve with Asian Dipping Sauce if desired.
Recipe adapted from elanaspantry.com
Asian Dipping Sauce
INGREDIENTS:
1 t + 1 tsp chunky peanut butter
1/2 cup light coconut milk
2 tsp chili paste
2 tsp lime juice
1 T low soium soy sauce (tamari for GF)
1 tsp cilantro
Salt and Pepper
Corn Starch to thicken
DIRECTIONS:
Whisk all ingredients in bowl. Heat on stovetop until simmering, adding corn starch if needed to thicken.
Enjoy!
