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SIDE DISHES -
VEGETABLES AND OTHER...
Butternut Squash Fries with Chili Salt
and Maple Cream
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Butternut
Squash Fries with Chili Salt
and Maple Cream |
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Yummy fall
side...
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2
lbs |
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butternut squash, halved lengthwise,
seeded and peeled |
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2
tsp |
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extra-virgin olive oil |
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½
cup |
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crème fraîche or sour cream |
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2
Tbs |
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pure
maple syrup |
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3
Tbs |
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coarse salt |
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½
tsp |
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ground cumin |
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½
tsp |
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chili powder |
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2
medium |
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limes, cut into wedges |
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1 |
Preheat oven
to 425°F. Line a baking sheet with foil. |
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2 |
Cut squash
into ½-inch-wide sticks about 3 inches long. In
a large bowl, toss the squash with the olive
oil. Spread in a single layer on a foil-lined
baking sheet and roast until golden and tender
when pierced with a knife, about 35 minutes. |
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3 |
Meanwhile,
in a small bowl, stir together the crème fraîche
and maple syrup until combined. In another bowl,
combine salt, cumin and chili powder. Sprinkle
some of the seasoned salt on the squash fries
and serve with the maple cream, remaining
seasoned salt and lime wedges. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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190.89 |
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Calories From Fat (29%) |
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54.89 |
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% Daily Value |
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Total Fat
6.24g |
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10% |
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Saturated Fat 2.63g |
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13% |
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Cholesterol
11.80mg |
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4% |
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Sodium
5258.50mg |
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219% |
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Potassium
869.78mg |
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25% |
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Carbohydrates
34.80g |
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12% |
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Dietary Fiber 4.67g |
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19% |
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Sugar 11.02g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
30.13g |
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Protein
3.24g |
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6% |
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WW Points 3.5 |
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Recipe Source |
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EveryDay with Rachael Ray |
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