Squash. One of those foods that I never wanted to eat as a kid. Why? Even the name sounds weird! A lot of people still seem to shy away from it as an adult. Maybe there are too many other options out there, and you never really get around to trying it. Maybe you aren’t sure how to cook one. Well, the time has come. Whether you are a devotee of these golden fleshed beauties or avoid them like the plague, squash fries are bound to please all around.
Potato french fries are fantastic, but sometimes it is nice to change things up. Besides, these are very healthy and something you can feel good about giving your family. My kids didn’t even care that they were squash, I doubt they even noticed.
Right now a few stores are still getting deliveries of local squash. One of the most fantastic things about squash is that they last well into the winter, and are still as flavourful and nutritious as ever.
So, the two important questions.
Where can I get a squash, and how do I make squash fries?
Right now, locally grown squash from Belluz Farms is available at both Quality Market locations, Georges Market, at the Thunder Bay Country Market, and online at Superior Seasons.
You can use any kind of squash you want. Butternut, acorn or my personal fave, the Hubbard!
Now that you have your squash let’s make some fries!
Preheat your oven to 425.
Cut your squash in half and remove the insides. Use a vegetable peeler to peel the squash.
(The reason that I peel it after the squash is cut in half, is that it is slippery when peeled. Making that first cut through the squash can be dangerous. Think how hard it is cutting through a pumpkin. It is better to make that first cut when the squash is dry, not peeled and slippery. )
Lay the squash cut side down, on a cutting board and slice into strips. Anywhere from a quarter to a half inch, depending on how you like your fries. Because of the rounded shape of the squash, you will have a lot of weird shaped fries. That ok, they will still taste good. But, do your best to cut them into similarly sized pieces.
Toss the pieces in a tablespoon or so of olive oil. Place them in a single layer on a cookie sheet.
Bake for about 15 minutes
Ding!
Flip them over and bake for about 15 minutes more. Keep an eye on them. They will cook differently depending on how thin or thick you cut them, and I refuse to be accountable for your burned fries. So check on them, OK?
When they have started to crisp take them out of the oven. Sprinkle with some seasoning or salt, if you wish, and serve.
I eat mine with aioli, but the rest of my household prefers ketchup. But, these are your fries so you should eat them however you want!
If anyone tries making squash poutine, let me know how it goes! Yum!
Are you a squash lover? How do you like to cook it?