Butternut Squash Fries with Organic Tamari Tahini Dip
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Sauce, Dips & Snacks, Side DishMain Ingredient
VegetablesOccasion
Restaurant Favorites, EntertainingIngredients
BUTTERNUT SQUASH FRIES
- 1 medium butternut squash
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
TAMARI TAHINI DIPPING SAUCE
- 2 tablespoons San-J Organic Tamari 25% Less Sodium Soy Sauce
- ½ cup drippy tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water to thin
Directions
- Preheat the oven to 425°F. Grease a large baking tray.
- Carefully cut the neck of the butternut squash from the bulb. Peel the neck of the butternut squash then carefully cut it into long stripes. Try your best to cut all the pieces the same size.
- Add the pieces to a bowl then sprinkle the cornstarch on top. Mix until the pieces are fully coated.
- Add the coated pieces to a separate bowl, shaking off excess cornstarch. Drizzle the pieces with oil then add garlic powder, salt, and pepper. Mix until the pieces are coated.
- Add the pieces to a greased baking tray. Be careful not to crowd them.
- Place in the oven and bake for 15 minutes then flip and back for 15-20 more minutes, until they are crispy on the outside.
- While the butternut squash is baking, add all the dipping sauce and mix until combined. Serve immediately.
Recipe by @Chelseapeachtree.
