added this 16 years ago
Acorn Squash Fries (Baked)
What you need:
1 acorn squash
sea salt, to taste
cooking spray, as needed
What you do:
1. Preheat oven to 425 degrees F. Use a vegetable peeler and peel the squash. Cut it in 1/2 and scoop out all the seeds. Slice the squash into 1/2" slices.
2. Spray a cookie sheet with non-tick spray, put the squash on the pan and sprinkle with the salt.
3. Bake for 35-40 minutes or until slightly browned.
These ended up tasting a lot like regular potato fries, not all sweet like sweet potato fries. My roommates and I really liked them a lot, and they went great with ketchup and my dip recipe that I have on this site. Yay for simple and yummy recipes!
Preparation Time:
45 minutes
Cooking Time:
Servings:
2
SO HOW'D IT GO?
It is imperative that we read blog post very carefully. I am already done it and find that this post is really amazing.
eye cream
These are some great tools that i definitely use for SEO work. This is a great list to use in the future..
best treatment for dark circles
You know your projects stand out of the herd. There is something special about them. It seems to me all of them are really brilliant!
iphone credit card reader
These were super good! I did leave the skin on cause it was hard to peel for some reason, and the skin got super crispy as you can see, but still yummy! I added seasoned salt and crushed pepper and it went just right. Thanks!
I just wanted to add that I whenever I make these (and I make them a lot) I always leave the skin on. The skin gets really soft during the baking and doesn't taste much like anything.
i just eat the skin...at least the skin on butternut and pumpkin...if they are cooked long enough, it's totally chewable
Pretty tasty, but how did you all cut and peel the acorn squash? I found it EXTREMELY difficult. I couldnt' peel off all the skin due to the shape. Any suggestions?
I make these with butternut squash all the time! they are so amazing! try them with cinnamon and brown sugar
I make these when I can find delicata squash since they just need to be peeled and then are basically already thin enough to make nice eady fry shapes. I could eat them all myself (and have).
Made these last night. AMAZING. My new "french fry" of choice.
Pages