Butternut Squash Fries with Chili Salt and Maple Cream
October 2006
Use a sturdy vegetable peeler to remove the skin from the squash.
Makes: 4 servings
Prep: 20 mins
Cook: 35 mins
- 1 butternut squash (about 2 pounds)halved lengthwise, seeded and peeled
- 2 teaspoons extra-virgin olive oil
- 1/2cup creme fraiche or sour cream
- 2 tablespoons pure maple syrup
- 3 tablespoons coarse salt
- 1/2teaspoon ground cumin
- 1/2teaspoon chili powder
- 2 limes, cut into wedges
- Preheat the oven to 425 degrees . Cut the squash into 1/2-inch-wide sticks about 3 inches long. In a large bowl, toss the squash with the olive oil. Spread in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
- Meanwhile, in a small bowl, stir together the creme fraiche and maple syrup until combined. In another bowl, combine the salt, cumin and chili powder. Sprinkle some of the seasoned salt on the squash fries and serve with the maple cream, remaining seasoned salt and lime wedges.