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03.12.10
 

 
IT'S FRY-DAY (har har)! We love our original Bake-tastic Butternut Squash Fries just the way they are, but we figured it would be fun to do something a little CRAZY with the original formula. Check out our fun, new, baked fry recipes... and try not to drool on your keyboard!   
Ranch-tastic Butternut Fries with Bacon

PER SERVING (1/2 of recipe): 235 calories, 5.5g fat, 880mg sodium, 39g carbs, 5.5g fiber, 10g sugars, 8.5g protein -- PointsPlus® value 6*

The salty taste of bacon, the natural sweetness of squash, the cool-yet-zesty taste of ranch -- yup, this recipe has it ALL!




Ingredients:
1/3 cup fat-free sour cream
1/2 tbsp. dry ranch dressing/dip mix
1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)
1/8 tsp. coarse salt
4 slices turkey bacon
Optional topping: chopped scallions

Directions:
Preheat oven to 425 degrees.

In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve.

Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.

Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.

Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.)

Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise.

Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!

MAKES 2 SERVINGS 
Sweet-Garlic Butternut Fries

PER SERVING (1/2 of recipe): 189 calories, 1.5g fat, 453mg sodium, 45g carbs, 6g fiber, 13g sugars, 3.5g protein -- PointsPlus® value 5*

These fries are so good and sweet and garlicky, you'll FREAK when you taste 'em.

Ingredients:
1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)
1/4 tsp. coarse salt, divided
1/2 a head of garlic
1/2 tsp. olive oil
2 tbsp. sweet Asian chili sauce
Optional: additional coarse salt

Directions:
Preheat oven to 425 degrees.

Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.

Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with 1/8 tsp. salt.

Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels. If you like, sprinkle with more salt.

Remove the outer layer of garlic, leaving the skins around the cloves intact. Slice 1/4 inch off the top of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil, drizzle with oil, and use your fingers to make sure it's coated. Wrap foil tightly around the garlic, enclosing it completely.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.) Place foil-wrapped garlic on it as well (or directly on oven rack).

Bake in the oven for 20 minutes. Carefully flip fries, and then bake fries and garlic for 10 minutes longer.

Carefully remove foil-wrapped garlic and set aside. Bake fries for 10 more minutes, or until tender on the inside and crispy on the outside.

Once cool enough to handle, unwrap garlic, remove cloves (discard skin), and place in a small microwave-safe bowl. Add remaining 1/8 tsp. salt and mash with a fork until mostly smooth. Add chili sauce and mix well. Nuke for about 10 seconds, until softened.

Plate fries and top or serve with garlic sauce. Consume immediately!

MAKES 2 SERVINGS




Hungry for More?
Click HERE for our amazing original Bake-tastic Butternut Squash Fries, HERE for dessert-centric Sweet Cinnamon Fritter Fries, and HERE for our Cheesy Good Chili Fries!!!
CHEW ON THIS:
Sunday, March 14th, is National Potato Chip Day. We're celebrating with another popular form of fried potato -- the French fry. Except we've replaced the potatoes with butternut squash, baked 'em, and covered them in crazy toppings. Nothing like potato chips, really.
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  *The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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