Butternut Squash Home Fries By Hungry Girl Hg Recipes

BUTTERNUT SQUASH HOME FRIES BY HUNGRY GIRL HG

Steps:

• Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
• Add bell pepper and cook for 1 minute.
• Add squash and stir. Raise heat to medium and add all spices. Mix well.
• Cook for about 7 minutes, until squash starts to soften.
• Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
• Simmer until broth evaporates, stirring often.
• Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
• Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
• Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
• Serve with ketchup for dipping, if using. Enjoy!

HUNGRY GIRL'S RANCH-TASTIC BUTTERNUT SQUASH FRIES WITH BACON

Steps:

• Preheat oven to 425 degrees.
• In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve.
• Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.
• Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
• Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.).
• Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside.
• Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise.
• Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!

BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

BUTTERNUT SQUASH FRIES

Steps:

• Pre-heat oven to 425 degrees.
• Peel and de-seed your butternut squash. Slice squash in half.
• Cut it up into french fry shapes.
• Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt.
• Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
• Fries are done when they are starting to brown on the edges and get crispy.
• Serve with ketchup or syrup if desired.

BAKED BUTTERNUT SQUASH FRIES

Steps:

• Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
• Sprinkle with lime juice and cilantro.