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!
- 1 small butternut squash
- 2 eggs at room temperature
- 2 tbsp unsalted butter, melted and at room temperature
- 1 tbsp coconut oil, melted and at room temperature
- 1/2 cup shredded coconut
- 1/2 cup almond flour
- 1 tsp flaky salt
- Turn your oven on to 400.
- 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.
- 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).
- In a second bowl, mix the coconut, almond flour and flaky salt.
- Prepare a large baking sheet with parchment paper and set next to the bowls.
- Dip fries one at a time in the egg mixture, and then the coconut/almond mixture until coated.
- Place the fries in a single layer on the baking sheet so that they are not touching.
- Put the fries in the oven for 20 minutes, then flip them over, and bake another 20 minutes.
- They should be slightly golden in colour.
- Serve warm with preserved lemon aioli!