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Crispy Sweet Butternut Fries


I am going to ask you to stretch with me here. Most people consider butternut squash to be a fairly sweet vegetable. I have used it as the base of desserts before. But this is a little different. Butternut Squash Fries are usually a side dish, replacing traditional french fries for people limiting starches, carbs or tubers. In this case I am going to give directions for both a dessert butternut fry and savory butternut fry. The best part is that these fries are actually fried, battered and fried to be precise. They also happen to be grain free. They are soft and butternutty sweet inside, with a light crispy crunch on the outside and absolutely scrumptious when dipped into Cinnamon Whipped Cream. Were you able to stretch with me? Can you see this as an amazing sweet treat, snack or dessert? It is, of course, yummy!


Crispy Sweet Butternut Fries

2lbs of butternut squash necks, cut into fry shapes, thinner works better

2 eggs from pastured hens

1 cup filtered water

6 TBSP arrowroot powder +  extra for dredging

4 TBSP coconut flour

1/2 tsp of sea salt

(savory options: garlic powder, onion powder, cayenne pepper)

(dessert options: cinnamon and sugar for dusting, Cinnamon Whipped Cream for dipping)

1/2 cup lard

1/2 cup coconut oil for frying


Peel and cut your butternut squash necks (you can use the whole thing if you don't mind funny shaped fries, or you can roast the bottoms for butternut puree to be used in Butternut & Cardamom Mousse). Heat large (12inch) cast iron pan over medium to medium low heat and add lard & coconut oil to melt (you can use all of one or the other, this is just what my family prefers). Use an immersion blender to mix eggs, water, arrowroot, coconut flour and sea salt (also savory spices if making as a side dish). Take about 10 fries at a time and dredge in arrowroot powder then lightly toss in batter. Using clean fingers or tongs pick them out one at a time and add to the hot (but not too hot) oil. The trickiest part of frying butternut squash is making sure your oil is the right temperature. I tend to fiddle with mine to keep it from burning. If you are using coconut oil it tends to bubble up a little bit while cooking. Keep an eye on the fries and turn when needed if you oil doesn't encompass the whole fry. While frying get the next batch dredged and battered. When done cooking remove to a drying rack, sprinkle with cinnamon and sugar (if using). Repeat until it is all done. These are best served hot as to stay as crispy as possible.

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