Bake-tastic Butternut Squash Fries

Butternut squash recipe number 2 for the year coming your way….  I warned you, we might have a few of these.  Hungry Girl web site states that butternut squash is lower in carbs than a sweet potato but tastes just as awesome.   I have yet to find anything that compares to the taste of a fresh potato but we will try this one.

Bake-tastic Butternut Squash Fries

~hungry-girl.com

1 butternut squash (about 2 lbs – large enough to yield 20 oz. once peeled & sliced

1/8 tsp coarse salt, or more to taste

Optional dip: ketchup

• Preheat oven to 425 & spray 2 baking sheets with nonstick spray.

• Peel squash & slice off the ends.  Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise & scoop out the seeds.

• Cut squash into French-fry-shaped spears, using a crinkle cutter if you’ve got one. Thoroughly pat dry.  Lay spears on the sheets & sprinkle with salt.  Bake for 20 minutes.  Flip spears & bake until mostly tender on the inside and crispy on the outside, about 15 minutes more.

Makes 2 servings & each serving is only 125 calories!

Tupps Tidbits ~ The squash is easy to burn.  So make sure you don't over cook it.

What can I say?  I loved it, yes it was definitely squash and not baked potato but it was really good! We just dipped them in ketchup like a fry…totally shocking!  We made burgers on the grill & it became a nice dinner. I would recommend them.  They are not going to replace the French- fry in our house, just a healthier alternative some nights.  KEEPER!

Almond Bread

“A quick slice of heaven” is how this article reeled me in. Ok and if you know me, you know I love bread & it stated it had a quick bread for every taste. We choose the Almond Bread which called for a package of almond paste…what is almond paste?....neither of us had ever seen nor baked with before but the bread looked yummy!

Almond Bread

Cooking Light Magazine October 2012

1 ½ cups flour

1 ½ tsp baking powder

½ teaspoon salt

2./3 cup sugar

2 Tbs. butter, softened

2 Tbs. canola oil

1 (7-ounce) package almond paste

2 large eggs

½ tsp. vanilla extract

½ cup plus 1 Tbs. milk

Baking spray with flour

¼ cup sliced almonds

1/3 cup powdered sugar

Dash of salt

Preheat oven to 350 F. Combine flour, baking powder & salt, stirring well with a whisk & set aside.

Place sugar & next 3 ingredients (through the almond paste) in a large bowel; beat with mixer at medium speed until well combined (about 3 minutes).  Add eggs, 1 at a time, beating well after each addition; beat in vanilla.  Beating at low speed, add flour mixture & ½ cup milk alternately to butter mixture, beginning and ending with the flour mixture; beat just until combined.

Scrape batter in 9 x 5 metal loaf pan coated with baking spray; sprinkle with sliced almonds.

Bake at 350 for 50 minutes or until toothpick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack for 10 minutes.  Remove from pan; cool on wire rack.

Place powdered sugar in a small bowl.  Add remaining 1 Tbs. of milk & dash of salt; stir with a whisk until smooth.  Drizzle glaze over top of bread; let stand until set.

Tupps Tidbits ~ this week it is a “D” tidbit since I am the baker….most cakes/breads are done when toothpick comes out clean – for this one, you want remove it from the oven when the toothpick still has some moist crumbs attached so you do not over bake

For the package of almond paste we did find it in the baking aisle but it was in a “can” not a package.  It made this loaf so incredibly moist & dense, almost like a pound cake.  So pour yourself a cup of coffee and enjoy!  I feel it could have used a little more glaze to amp up the sugar/sweetness but it was still lovely bread. KEEPER!  

Whipped Squash

Fall is here!  Beautiful leaves, warm days, cool nights, pumpkins & squash! We had a healthy crop of butternut squash this year (.....not as much as John Liffrig).  Since Sean & I have not ever eaten his type of squash, you might be seeing a few recipes experimenting with it.  We are going to start out with a traditional one.

Whipped Squash

Tasteofhome.com

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed

3 cups water

¾ tsp. salt, optional, divided

2 Tbs. butter

1 Tbs. brown sugar

1/8 tsp to ¼ tsp ground nutmeg

Directions:

• In a saucepan over medium heat, bring squash, water and ½ tsp of salt if desired to a boil.  Reduce heat; cover & simmer for 20 minutes or until squash is tender.
• Drain; transfer to a bowl.  Add butter, brown sugar, nutmeg and remaining salt is desired; beat until smooth.

Tupps Tidbits ~ I was able to use my vegetable peeler for this squash; after 15 minutes the squash was tender, so watch your boiling time

This was an excellent way to serve one of the season’s most delicious vegetables. We decided to make stuffed pork chops and if your oven is full it made it easy that this is as made on the stove top.   Its rich flavor & golden harvest color really came through in this vegetable side dish. We enjoyed the dish and it is definitely a KEEPER!