I did it. I hopped right onto the butternut squash train. I tried to resist, but come on. It's almost impossible. Please, don't roll your eyes, let me explain.
Last weekend Michael and I spent an amazing few days in southern Maine visiting family. Maine is my second favorite state, and would be my first if it didn't get cold. It has so much to offer: beautiful coastline, awesome mountains, the best lobstah in the world, L.L. Bean, sprawling farm land, fabulous restaurants, just good healthy livin'.
For the past few years, Pineland Farms has been the last stop before the drive home, and this is where I spend too much money stocking up on freshly baked pies and odd pantry additions like pickled brussel sprouts and hickory smoked sea salt. I usually grab a few of their freshly harvested veggies as well, and this year the butternut squash was calling my name.
On the drive home, I was picking Michael's brain for ideas on what to post for the week, when he suggested that I do something with the beautiful butternut squash we had sitting in the backseat. My reaction: umm, no. His reaction to my reaction: umm, why not.
He was right. Just because everyone and their mother writes about butternut squash this time of year, does not mean that I have to avoid the poor squash all together. I just had to make sure I did something a little different.
So, here is where I relinquish more credit. Michael was also the genius behind making the butternut squash into fries. He said, "they'd be like a sweet potato fry .... but better". He was right. He can be pretty useful sometimes.
The bbq sauce, however, was my idea ... and it goes darn well with the butternut squash fries. The sauce is made without any sugar or soy. Only healthy, natural ingredients (of course). You can slather this sauce on anything and everything, but you definitely have to make it with these butternut squash fries before you do anything else.
butternut squash fries with a chipotle bbq dipping sauce
Prep Time / Cook Time
20 minutes / 45 minutes
butternut squash fries:
1lb of butternut squash, peeled and seeds removed
2 teaspoons of paprika
salt & pepper
chipotle bbq sauce:
1/4 cup of olive oil
1 medium white onion, chopped
8 cloves of garlic, chopped
3 cups of strained tomatoes
1/2 cup of real maple syrup
1/2 cup of apple cider vinegar
1 tablespoon of molasses
2 teaspoons of chili powder
1/2 teaspoon of cayenne
1/4 teaspoon of spanish smoked paprika
salt & pepper
- Pre-heat the oven to 425º.
- Cut the peeled and seeded squash into thick fry-like pieces. Think "steak fries".
- In a bowl toss the squash with the paprika, salt, and pepper until each piece is well coated.
- Spread the pieces out evenly onto a greased baking sheet and bake for 40-45 minutes, turning them half way though. You'll know they're done when the edges being to brown.
- While your squash is baking, prepare your bbq sauce: start with heating the olive oil in a pot over medium heat. Then add in the onions and sauté them until they are soft.
- After your onions have been cooking for about 5 minutes, add in the garlic and cook for another 5 minutes.
- When the onions and garlic are soft, fragrant, and beginning to brown, add in the remaining ingredients and season generously with salt and pepper.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- An option is to then blend the bbq sauce until it is smooth, but I like to leave it with the chunks of onion and garlic - your choice.
- Serve the butternut squash fries warm with the bbq sauce.