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Butternut Squash Fries with Chili Sauce and Maple Cream
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
| 1 | butternut squash, halved lengthwise, seeded and peeled |
| 2 tsp. | extra-virgin olive oil |
| 1/2 c. | creme fraiche or sour cream |
| 2 Tb. | pure maple syrup |
| 3 Tb. | coarse salt |
| 1/2 tsp. | ground cumin |
| 1/2 tsp. | chili powder |
| 2 | limes, cut into wedges, for serving |
1. Preheat the oven to 425 degrees. Cut the squash into 1/2" wide sticks about 3" long. In a large bowl, toss the squash with the olive oil. Arrange in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
2. Meanwhile, in a small bowl, stir together the creme fraiche and maple syrup. In another bowl, combine the salt, cumin, and chili powder. Sprinkle some of the seasoned salt on the squash fries and serve with the maple cream, remaining seasoned salt and lime wedges.
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