Kabocha Squash Fries Recipes

CRISPY OVEN-BAKED KABOCHA SQUASH FRIES

Steps:

• Take the raw kabocha squash and cut it in half.
• your vegetable peeler and skin the halves.
• Note: While skinning, you'll notice that if you skin the same area a few times, you'll get past what's left of the green part of the skin and into the yellow meat. It's not necessary to rid the squash of the green color entirely. I usually shoot for a light green-yellowish hue to know when I'm done skinning.
• Once the kabocha squash halves are skinned, scoop out the seeds and mush.
• Place the squash on a cutting board (or cutting surface) with the scooped out sides facing down.
• Cut the squash into strips, slicing it the "long" ways.
• Cut the squash strips into fry-sized pieces. I try to cut them as thin as possible. The thinner they are, the easier it is for them to crisp up.
• Place the fries on a large baking sheet. If you have a baking sheet that is prone to sticking, use parchment paper under the fries.
• Pour about 1 tbsp of melted ghee or animal fat over the fries. Swish the fries around to incorporate the oil. Make sure all of the fries are coated in oil.
• Sprinkle a light coating of sea salt (ASHLEYR for 15% off) over the fries.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Bake the fries at 375 degrees for 50-60 minutes. The edges will start to brown (or blacken) when they're done. The majority of the fries should not look mushy or have a bright orange color. They should look dry and have more of a brown hue when finished.
• Once the fries are done baking, remove them from the oven. Sprinkle another layer of salt (to taste) over the fries and allow them to rest and cool for about 10 minutes.
• Once cooled, transfer them to your serving platter. Serve and enjoy!
• These fries are best served fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days.

MAPLE-ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
• Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
• Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
• Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.