Thursday, October 30, 2008
Butternut Squash French Fries
It is the season for winter squash around here and Zoey has been eager to cook with a butternut squash.
Some of you may wonder how I get Zoey to appear so interested in produce. Am I sprinkling cap nip on my food? Storing my squashes next to the cat chow so they smell good to her?
No, the truth is that I am incredibly patient with Zoey, and I sit through lots of moments like this:
I have even thought of making some sort of "blooper reel" of pictures of Zoey very much -not- interested in whatever we are cooking with that day. Until then, it is time to get on with the recipe for Butternut Squash French Fries!
I found this recipe over at Roni's Greenlite Bites website. We used her method for chopping a butternut squash and it worked well.
Roni recommends cooking these for about 45 minutes, but I decided to take them out after about 15 minutes so that they would be "more firm".
I have actually made this recipe twice so far- the first time cooking the squash for 45 minutes, and the second time pulling it out after the 15 minutes. The advantage to cooking the fries for 45 minutes is that they start to taste almost like they have brown sugar on them. The fries get a little sweet and carmelized. Unfortunatley, mine also became a little limp.
As a personal choice, I prefer to have the fries have a little more "firm" and they were cooked all the way through after 15 minutes. Also they are so good that it can be difficult to wait for 45 minutes once they are in the oven!