This week’s ingredient was a squash you normally don’t use. That left out zucchini and yellow squash and if I thought about it pumpkin. Although I only eat pumpkin in pies. I did a recipe search and had it narrowed down to either butternut squash or spaghetti squash and suspected the butternut would go over better.
I picked Butternut Squash Fries from Tasty Kitchen. The flavor wasn’t bad, but they didn’t crisp up like I thought they would. DH wasn’t a fan, but the 12 year old liked them.
To see what others did with their squash, check out the links over at Patchwork Times. Now to figure out what to do with pinto beans.
I heard the trick to keeping french fries crisp on the outside was to give them an ice water bath before you bake them. I wonder if that would work for squash too?