Buttercup Squash Fries

BUTTERCUP SQUASH FRIES WITH SAGE AIOLI DIPPING SAUCE

There are so many things you can make fries out of, and squash is one of them! I didn’t think people ate the green gourds, but I stand corrected. I didn’t know what they were called until now, and they’re buttercup squash! They remind me of Cinderella pumpkins, but a little smaller, and green like acorn squash.

These gorgeous gourds aren’t the easiest to chop and peel, I’ll admit, but I have to say- they are the tastiest squash I’ve used for fries. Also, I’ve tried to make fries out of a lot of things, but this particular squash doesn’t leave the fries soggy, or too soft after baking. Maybe it’s because I use cornstarch in the seasoning blend, but they’re darn good.

The sage aioli dipping sauce is a dream. Adding honey and sage from Heinen’s are key ingredients to this addictive dipping sauce.

BUTTERCUP SQUASH FRIES WITH SAGE AIOLI DIPPING SAUCE RECIPE

Fries Ingredients

• 2 buttercup squash (peeled, cut fries about 1/3” thick)

• olive oil (enough to coat all squash fries in a large bowl)

• 1 tablespoon rubbed dry sage

• 1 teaspoon garam marsala

• 1 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon cornstarch

• 1 teaspoon paprika

Sage Aioli Dip Ingredients

• 1 raw egg yolk at room temperature

• 1 tsp lemon juice

• 1 tsp vinegar

• 1 tablespoon dijon mustard

• 1/4 tsp salt

• 1/3 cup mild olive oil

• 2 cloves minced garlic

• 1 tablespoon honey

• 1 teaspoon rubbed dry sage

Instructions

Preheat oven to 450°F.

In a large bowl, toss all cut fries with generous coating of olive oil.

Mix in all seasonings and cornstarch to coat all fries.

Place on large baking tray with grated tray insert if you have it, lined with parchment. If you don’t have the grate rack, it should be fine. If you need to do this to 2 trays, 1 on each oven rack, you can. I only made enough for 1 tray since we’re only 2 people. This recipe serving size is for 4.

Bake for 15 minutes, and then flip the fries. Return to oven for 10 more minutes. Be careful when flipping, they will be a little soft and may break if you use too much force. They’re still cooking internally.

While they are baking, start the aioli dipping sauce.

To make the aioli, be sure your egg yolk is at room temperature. In a medium-sized bowl, whisk the mustard, lemon juice, vinegar, and salt in with the egg yolk. Very very slowly, pour in a tiny stream of olive oil while whisking vigorously. Continue until the mixture thickens significantly and both oils are used up. Whisk in the crushed garlic and rubbed sage and lastly the honey, slowly pour in. Be sure to refrigerate your aioli if not using right away because it has raw egg yolk in it.