Butternut Squash Fries
- info8551732
- Feb 1
- 1 min read
Butternut Squash Fries
Ingredients
1 medium butternut squash peeled and cut into sticks (use only long neck part)
3 tablespoons Cornstarch 3 tablespoons Avocado 1 tablespoon Autumn Essence mix Mayo & Fowl play for a savory dip
Instructions:
Preheat oven to 425°F degrees and line one large baking sheets with parchment paper
Cut butternut squash into sticks and lay on a paper towel to pat dry.
Put butternut squash sticks in a bowl and add the corn starch on top, coat the butternut squash completely. Shake the sticks to remove excess cornstarch and toss remaining corn starch out of the bowl.
Return the butternut squash fries to the bowl, add olive oil or you can spray with olive oil spray. Sprinkle in the Cook’s Autumn Essence spice blend. Toss to coat evenly.
Place the fries in a single layer on the prepared baking sheet, making sure not to overcrowd
Bake for 30-35 minutes, flipping halfway through, until tender and crisp. Allow 5-10 minutes to cool.
Serve warm with your favorite dipping sauce. (We whipped up some mayo seasoned with Cook’s Fowl Play)
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