These fries are so amazing that I would marry them. (But then I’d eat them and be widowed.) Heads up: This is a fork ’n knife recipe, for sure! If you use your hands, prepare to get messy … And butternut-squash-fry fans: Also check out the Squashed & Sweet Potatoed Home Fries here.
½ of recipe (about 1 cup): 196 calories, 2.5g total fat (1.5g sat fat), 433mg sodium, 43g carbs, 8.5g fiber, 15g sugars, 4.5g protein
You’ll Need: 2 baking sheets, nonstick spray, skillet, large bowl
Prep: 15 minutes • Cook: 35 minutes
12 ounces (about ½ medium) butternut squash
12 ounces (about 1 medium) turnip
¼ teaspoon salt
2 teaspoons whipped butter
2 cups sliced sweet onions
1 tablespoon chopped garlic
1. Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
2. Peel squash and turnip, and cut into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets, evenly spaced.
3. Sprinkle with ⅛ teaspoon salt. Bake for 20 minutes.
4. Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.
5. Meanwhile, melt butter in a skillet over medium-high heat. Add onions, garlic, and remaining ⅛ teaspoon salt. Cook and stir until softened and lightly browned, about 6 minutes. Transfer to a large bowl, and cover to keep warm.
6. Add baked spears to the large bowl, and toss to mix.
MAKES 2 SERVINGS
Chew on This …
Sources say Americans eat potatoes more than any other vegetable, and mostly in the form of French fries!