Breaded Butternut Squash Fries

Breaded Butternut Squash Fries

I love experimenting with different vegetables in place of traditional grain or potato-based foods, such as spaghetti noodles, rice, mash and even fries.  My usual go-to for homemade fries is sweet potato.  I find it comes out a little less mushy than yams, and has a ton of flavour.  

But I wanted to change things up a bit, and when I was at the store last week there was an abundance of butternut squash, so I bought a couple.  Surprisingly, butternut squash is not something I cook with very often.  I tend to go for spaghetti squash or kabocha squash.. But I love the flavour of butternut squash so I thought I would give it a try.

They sat on my counter for a few days and I kept looking at them, wondering what I was going to do with them.. soup?  mash?  noodles?  And then it came to me.  Fries.  But not just the usual plain baked fries.  I wanted something different. 

So I set out to make a crispy breading for them.  And let’s just say, it’s going to be hard to go back to making fries any other way.  These are a little more tedious, but definitely worth the extra time..  Serve them with my Preserved Lemon Aioli.  SO good!

Here’s the recipe!

 

Crispy, Baked Butternut Squash Fries
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Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
Ingredients
  1. 1 small butternut squash
  2. 2 eggs at room temperature
  3. 2 tbsp unsalted butter, melted and at room temperature
  4. 1 tbsp coconut oil, melted and at room temperature
  5. 1/2 cup shredded coconut
  6. 1/2 cup almond flour
  7. 1 tsp flaky salt
Instructions
  1. Turn your oven on to 400.
  2. Prepare your butternut squash by cutting it in half and removing the seeds and stringy bits. Then cut off all the tough skin with a knife, and cut the squash into about 1/2 inch thick matchsticks.
  3. Put the eggs into a bowl, whisk, and then add the melted butter and coconut oil (make sure everything is at room temperature to avoid cooking the eggs).
  4. In a second bowl, mix the coconut, almond flour and flaky salt.
  5. Prepare a large baking sheet with parchment paper and set next to the bowls.
  6. Dip fries one at a time in the egg mixture, and then the coconut/almond mixture until coated.
  7. Place the fries in a single layer on the baking sheet so that they are not touching.
  8. Put the fries in the oven for 20 minutes, then flip them over, and bake another 20 minutes.
  9. They should be slightly golden in colour.
  10. Serve warm with preserved lemon aioli!
Bites of Health http://www.bitesofhealthnutrition.com/

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