I can honestly say, that this recipe blows my mind. I am IN LOVE with butternut squash. Bake it, fry it, casserole it, puree it... Its AMAZING. Here is my recipe:
BUTTERNUT SQUASH FRENCH FRIES
(Healthier than deep fat fried potatoes!)
(These in the pic are baked and not fried..but they give you an
idea of the shape and all!)
1 medium/large Butternut Squash
1 Cup of Flour
1/2 Cup of Parmesan Cheese, grated
1/2 tbsp Tony Chacheras Seasoning (I HIGHLY suggest everyone have this in your
spices. I use it on EVERYTHING that I cook...meat, veggies, etc.)
1/2 tsp Garlic Salt
Pepper to Taste
Extra Virgin Olive Oil to cover pan on stove
Enough milk to soak BNS in after cut
Peel BNS (Butternut Squash) with a potato peeler.
Cut off two ends (top and bottom)
Cut in half lengthwise
Scoop out the insides seeds and all
Cut the BNS into "french fry wedges"
The BNS will be very tough to cut...stick to it :) Its worth it!
Put the BNS wedges in milk and let them soak for
a couple minutes
Mix the flour, parmesan, Tony Chacheras, and Garlic Salt
in a bowl. Take the wedges out of the milk and roll them around
in the flour mixture.
While you are doing this, have the EVOO (extra virgin olive oil)
heating in a large skillet on the stove on a little under medium heat. You
dont want to burn the EVOO. If it starts to smoke, its burning.
When the oil is hot enough (drop a peace of flour in and see if it
sizzles and bubbles..if so its hot enough, if not-wait a minute) drop several
BNS wedges in.
Turn several times to ensure all sides are browning... and WALLAH! :)
Im not going to give a WW Points plus count on this because its depends on
how much of everything you end up needing.
P.S. I had too much BNS so i didnt use it all. Just used what
I had enough ingredients for.
I always guess when im doing a new recipe so these measurements are
not exact. Look at it for your taste and adjust for your liking!