Spicy Butternut Squash Fries. Remove fries and season with additional sea We loved the flavors from the spices which really made the fries have a wow factor. Definitely my favorite air fryer butternut squash recipe. Added bonus, it's naturally This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick!
An important trick keeps them from becoming mushy in the oven. But oh man, these butternut squash "fries" are good – sweet, caramelized edges, crispy ends and chewy middles. Here's what you need: butternut squash, olive oil, dried rosemary, salt, pepper. You can have Spicy Butternut Squash Fries using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Spicy Butternut Squash Fries
- It’s 1 each of butternut squash.
- It’s 1 of vegetable oil, for deep frying.
- Prepare 3 tbsp of chili powder.
- You need 1 tsp of garlic powder.
- You need 1 tsp of onion powder.
- It’s 1 tsp of salt.
- Prepare 1/2 tsp of black pepper.
In a bowl, toss the fries with oil, salt, and pepper, then transfer to a baking tray. Peel and de-seed your butternut squash. Spray a baking sheet with cooking spray or the pat of butter. Get the recipe for Butternut Squash Cajun Fries at http Watch how to make baked butternut squash fries.
Spicy Butternut Squash Fries instructions
- Cut squash above ball bottom and save for other things . I just use the top part. Cut top and Peel down sides..
- Cut into slices, then into fries..
- Heat oil til oil bubbles when a fry is hold into oil. Adjust heat to keep oil hot..
- Fry til golden brown. Drain on paper towels..
- Meanwhile, mix seasonings together & sprinkle on finished fries..
Spiced up with Cajun seasoning, these healthy fries are a spicy, slightly sweet treat that taste even better than deep-fried potatoes. Spicy butternut squash dumplings are crispy Chinese dumplings hiding a delicious sweet & spicy pumpkin filling. If you want to eat crispy pierogi, you need to cook them in boiling water first, let them cool down and only then they are ready for some pan-frying action. Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.