Butternut Squash Home Fries By Hungry Girl Hg Recipes

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!

AIR FRYER BUTTERNUT SQUASH HOME FRIES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil in a large bowl. Add squash pieces to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
• Transfer to a bowl or serving plate and sprinkle seasoning blend evenly over the top. Garnish with fresh rosemary.

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.

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!

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!