Kabocha Squash Fries With Spicy Greek Yogurt Sriracha
From Cook Yourself Sexy [1] by Candice Kumai
Ingredients
- For fries:
1 large kabocha squash, unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
- For dip:
3/4 cup nonfat Greek yogurt
1 teaspoon sriracha (use more or less, depending on desired heat)
1/4 teaspoon sea salt (optional)
Directions
- Preheat the oven to 375°F, and line a baking sheet with aluminum foil.
- In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt.
- Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
- Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides.
Source: Calorie Count [2]
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 6
Nutrition
- Calories per serving
- 97