Baked Butternut Squash Fries

Love these fries but hate the calories? Try this baked version.

Baked Butternut Squash Fries
Ingredients:
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once
peeled and sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Directions:
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.

 Peel squash and slice off the ends. Cut in half width wise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds. Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.

 Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

MAKES 2 SERVINGS

Thanks to HungryGirl for the recipe.

Chips with Gravy or Vinegar?

Let the Olympics begin . . . with a serving of French Fries (Chips) and Vinegar. Very British and Canadian.

But what about having French Fries (Chips) with Gravy? This is another Canadian custom with French Fries.

I think I prefer the Roasted Fingerling Potatoes from Lon's at the Hermosa Inn.

Roasted Fingerling Potatoes
page 100 Tastes & Treasures

Ingredients:
1 ½ pounds fingerling potatoes
1 tablespoon olive oil
1 tablespoon finely chopped garlic
¼ teaspoon sea salt or fine salt
1/8 teaspoon freshly ground pepper

Directions:
Preheat the oven to 350 degrees. Toss the potatoes with the olive oil, garlic, sea salt and pepper in a bowl and spoon into a baking pan. Roast for 15 to 20 minutes or until tender.
Serves 4