Butternut Squash Fries with Chili Salt and Maple Cream

Butternut Squash Fries with Chili Salt and Maple Cream
Butternut Squash Fries with Chili Salt and Maple Cream

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 1

    butternut squash (about 2 pounds)—halved lengthwise, seeded and peeled

  • 2

    teaspoons extra-virgin olive oil

  • 1/2

    cup crème fraîche or sour cream

  • 2

    tablespoons pure maple syrup

  • 3

    tablespoons coarse salt

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon chili powder

  • 2

    limes, cut into wedges

Directions

1.Preheat the oven to 425°. Cut the squash into ½-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. 2.Meanwhile, in a small bowl, stir together the crème fraîche 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: