I found it fun to learn that in Australia and New Zealand they call it Butternut Pumpkin. That is just too cute, I like it. Other things that I learned about Butternut Squash while fishing around the “net” is that it’s a good source of fiber, vitamin C, manganese, magnesium and potassium with notable amounts of vitamins A and E too.
Sounds like this girl needs to make more of these fries, huh?
The other day I shared a bit about The Virgin Diet and mainly so that I could share heaven in a bite. This Dark Chocolate Almond Bark with Sea Salt recipe from the respective cookbook that is easy and ridiculously good. Although the diet restricts lots of tasty foods, I’ve been seriously intrigued by some of the recipes. Plus, you know my mom lost 12 pounds on the diet so far… so my ears are pretty perked. So, long story short, that is where I got this splendid idea to make fries out of this tasty squash. I was shocked at how delicious and satisfying they are, I already made them twice. The best part is that I don’t feel a bit guilty and why should I? 😉
I asked you guys on Twitter if you could guess what kind of fries these were and you had some tasty answers.
— Dawn Lopez (@dawnchats) March 25, 2014
Most guessed sweet potato fries and another clever tweeter said carrot fries. Now, that sounds just the like next little kitchen experiment in the making! Yum!
So anyway, if you are looking to incorporate something tasty and different to your cooking repertoire, these are delish!
Recipe adapted from The Virgin Diet Cookbook.
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Are you a fan of fries?
Have you ever tried baking as alternative to frying them at home?
What types of fries have your tried, which are your fav?