I’m happy to say that eating French fries is not one of my vices – sweets are more my style. Making a healthy alternative for French fries may seem strange since I don’t even eat them, but I do happen to be totally addicted to butternut squash. Typically, when Thomas is away on business and I am left to my own devices, it is not uncommon for me to go to the market and grab the largest butternut squash I can find and lug it home for dinner. Yes, I’ve eaten a two-pound squash all on my own. So what? For this recipe, I turned my squash into fries and added a yummy maple-miso mayo to dip them in. Maybe I’ll make this recipe again when Thomas is actually around to enjoy it with me. Or, maybe not.
Butternut Squash Fries w/ Maple-Miso Mayo
1 butternut squash
½ teaspoon corn starch
Coarse sea salt
2 tablespoons reduced-fat mayo
1 tablespoon pure maple syrup
½ teaspoon white miso paste
Preheat oven to 425 degrees. Cut the round bottom off the squash and save it for another use like soup. Peel the long top part and dice into French fry shapes. Toss with corn starch until absorbed. Spray a baking sheet with cooking spray, lay out the fries in a single layer, and spray again with cooking spray. Sprinkle with sea salt and bake for 30 minutes, turning halfway through. Cooking time may vary based on the thickness of the fries.
In a small bowl, combine the mayo, maple syrup, and miso paste. Serve the fries immediately with the mayo dipping sauce. Do not stack them on a plate because they will get soggy quickly. Enjoy!