I love this time of year because the stores are full of all different types of squash! Butternut squash is my favorite, but I’ve been branching out to try other new squashes. This past weekend I tried Acorn squash! Acorn squash is a sweet, nutty winter squash. When picking out an acorn squash you want to pick one that has dull skin (not shiny), no soft spots, and have a good balance between green and orange coloring.
French Fries are one of my favorite foods so I thought I would try and satisfy my craving and make healthy “french fries” from home. I found this yummy acorn squash recipe that turns them into french fries.
I modified the recipe a bit:
1 or 2 Acorn squash
Organic Panko Breadcrumbs
Preheat the oven to 425 degrees F.
Peel squash with a vegetable peeler. Then cut it in half and scoop out seeds and strings. Now, carefully cut squash into French-fry shapes.
Place in a gallon size ziplock baggie and sprinkle evenly with olive oil, garlic salt, pepper, and Thyme.
Add in the Panko Breadcrumbs. Enough to cover them a little bit.
Spread evenly on a baking sheet.
Bake in the oven 20 minutes, and then carefully flip. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
Serve with this yummy and simple Sriracha Greek Yogurt Dipping sauce that I found with another squash recipe. Spicy sriracha dip is packed with capsaicin and protein, the hot sauce boosts your metabolism while the Greek yogurt satisfies hunger and keeps you full.
3/4 cup nonfat Greek yogurt
1 teaspoon Sriracha (use more or less, depending on desired heat)
1/4 teaspoon sea salt
Make some of these yummy “french fries” this weekend and let me know what you think! My husband says they don’t taste like french fries at all, but they have a similar texture. The Panko breadcrumbs, I think, made them more “french fry” like.
Carrie A Groff
– Healthy, Fit & Barefoot!
“Happiness is Barefoot on the Beach”
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