Notes
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
- 1/2 cup good quality, unflavored Greek yogurt
- 2 Tbs. pure maple syrup (do not even think about using pancake syrup here)
- 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.
- 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.
- While the squash is cooking, make the dip. Whisk the yogurt and syrup until smooth and set aside.
- 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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