Crispy Butternut Squash Fries

Melissa Janisin

subheading: For squash:

1 butternut squash

4 tbsp Olive oil

2 to 3 pinches salt

1 tsp smoked paprika

1 tsp oregano

1 tsp onion powder

Chili flakes if desired

2 cups pecorino cheese, shredded

subheading: For chili lime sauce:

2 tbsp mayonnaise

3 tbsp sour cream

½ tsp smoked paprika

½ tsp onion powder

¼ tsp cayenne pepper

1 to 2 pinches salt

Juice of half a lime

Start by cutting a butternut squash in half, remove the middle seeds, then peel the squash.

Cut it in relatively similar sized fry shapes. You want it to be about ¼ to ⅓ inch thick max so it cooks evenly and gets crispy.

In a bowl, combine olive oil, salt, paprika, oregano, onion powder, and some chili flakes. Mix it well, then toss in the squash and make sure they’re even coated.

Dip both sides of the butternut squash into the pecorino cheese.

Place the butternut squash on parchment paper on a baking sheet and put in the oven at 450F for 20 minutes. At 20 minutes, flip, top with more cheese (if desired) and put back in the oven for another 3 minutes.

Serve with chili lime sauce. To make it, combine mayo, sour cream, smoked paprika, onion powder, cayenne, salt, and the juice of half a lime in a bowl. Mix well, taste and adjust.

Eat these hot and crispy.

ENJOY

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