Butternut Squash “Fries” (Vegan)

I have had so many butternut squashes that I just wanted to use my last one, but I wanted to make sure that it was made in a different manner from all of the other times I have made it in the past few months. I was making black bean burgers for dinner, so I was thinking about how great it would be to have some type of “fry” with the burgers.

I started by preheating my oven to 400 degrees Fahrenheit. I cut my squash into “fry” shapes. I drizzled them with oil, salt, pepper, paprika, and garlic powder. Then, I tried to dunk them in breadcrumbs. Some of the breadcrumbs stuck to the fries, but not a lot of them. I put them on a baking sheet and baked them until tender.

I really liked this idea and I would like to try it again, but with a different batter. I had a feeling that the breadcrumb wouldn’t really stick with just oil. I figured it was worth a shot anyway. I thought the fries were cooked really well and that they would have been much better with more breadcrumbs. Jacob made a sauce to dip the fries in for us. He mixed together vegan mayo and a little bit of maple syrup to have a sweet dipping sauce. I really loved this idea, but it needs a bit of work!

Taste: 7/10

Notes for next time: I should have made a better batter--maybe like a “buttermilk” type batter.