Tuesday, October 20, 2009

Harvest Season

If you've been around the food-blogesphere for a while, you've surely seen a variation of this recipe.  If not, let me enlighten you :-)

Butternut Squash Fries are so easy and SO yum!  The hardest part is cutting up the squash itself.  Chop the squash into long, fry like  pieces, spray with cooking spray, salt, pepper, and seasoning of your choice.  Roast those babies at 425 degrees for about 35 minutes and stick them under the broiler for 5 minutes or so to get them nice and burnt, like so:

If you're like me and hate ketchup, you'll dip 'em in dijon mustard.  If not - go to town and dip them in whatever you choose!  A perfect accompaniment to grilled chicken or even a salad.  Happy Fall!


  1. I have such a hard time cutting squash!

  2. You are the only other person I know with the Provence bowl. I LOVE that stuff! :)