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Curried Squash Fries

Notes: 

Tips for crispy fries:

1. Soak the cut fries in salted water for at least an hour. I have no scientific reason as to why this works, but it does. The soaked batches crisped much better than the unsoaked batches.

2. Space fries at least 1″ apart on all sides. Overcrowding leads to sogginess

3. Flip fries halfway through the cooking time. Unfortunately, this has to be done by hand. Be careful cause they’re hot.

4. Cook fries on a cooling rack. That way air circulates around them as they cook.

5. If you don’t have a cooling rack or (like me) only own a small one, cook the fries on parchment paper. Again, I have no explanation for this except it works. The batch I baked on tin foil did not come out well.

6. Pat fries completely dry before tossing with olive oil. Get rid of all excess water or else they will steam rather than bake in the oven.

You MUST give these fries a try. They are a low calorie fix for when you are really craving some salty fried goodness. Simple to make, they require a little TLC for crispiness but it is soo worth the effort. Serve with anything, but especially turkey burgers and sandwiches. You can dip them in anything you like and each serving of fries has ONLY 75 calories! Yum yum!

NOTE: You could use any other type of squash for these fries, butternut and acorn are more widely available and would work nicely. I chose delicata because it’s my favorite and you can eat the skin, which made for really nice fries. If using another type of squash, peel before chopping.

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Ingredients: 

1 large delicata squash (approx 1lb), washed, seeded and sliced into matchsticks
1.5 tbsp extra virgin olive oil
1 tsp curry powder
1/3 cup of ketchup
1/2 tsp cayenne pepper
1 tsp turmeric
1/2 tsp coriander
parchment paper
1 gallon sized ziplock bag


 

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