Butternut Squash Fries with Maple-Yogurt Dip

I know what you’re thinking, and no, I have not gone off the deep-end.

imageThis week, I tried a new recipe for shrimp tacos since shrimp was on a serious special at my local store. I can post that later if anyone is interested. As a lighter side dish, I whipped up these butternut squash fries and a dip for them that sounds weird, but trust me, makes the dish. On principle, the husband and Heathens promptly set the house on fire in squash protest (not really), but I ate the whole dang pan of this awesomeness. Those clowns need a taste bud transplant anyway. If you are not in the butternut squash=arson camp, you should try them.

Butternut Squash Fries With Maple Yogurt Dip

Ingredients

Fries

  • 1 butternut squash, peeled, seeded, and cut into fry-like dimensions
  • 2 Tbs. olive oil (extra-virgin is fine)
  • 1-1/2 Tbs. kosher salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

Dip

  • 1/2 cup good quality, unflavored Greek yogurt
  • 2 Tbs. pure maple syrup (do not even think about using pancake syrup here)

Procedure

  1. Preheat oven to 425 degrees. On a sheet pan, toss squash fries with olive oil and arrange into a single layer. In a small bowl, combine salt, cumin, and chili powder. Sprinkle this mixture over squash evenly. You do not have to use all of it if you don’t want to, but seriously, the squash can stand up to a good level of seasoning.
  2. Place pan in oven and roast for about 25-35 minutes. I don’t care what anyone says, squash and sweet potatoes can be kind of finicky in that they can go from firm to burnt on the bottom very quickly. Oven temps can vary widely so my 425 could be your 400 or your 465, (unless you’re smarter than me and have an oven thermometer). You don’t have to babysit it too much, but start checking at the 25-minute mark. If the bottoms are browning too fast while the squash is still too firm, give it a toss. Take it out when you think it’s tender with a little crisp on it.
  3. While the squash is cooking, make the dip. Whisk the yogurt and syrup until smooth and set aside.
  4. Serve the squash immediately with the dip. Try to get over the fact that it seems too weird to be true and enjoy the deliciousness. (FYI, I did not get a pic of the dip. I’m clearly not a food blogger, and you try toasting tortillas and making individual, custom shrimp tacos for five people. The pic you see is the three seconds when I snapped a shot of my plate before another Heathen asked for a napkin).

 

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