Butternut Squash Home Fries By Hungry Girl Hg Food

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
• Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
• Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.
• Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

BUTTERNUT SQUASH HOME FRIES BY HUNGRY GIRL HG

Steps:

• Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
• Add bell pepper and cook for 1 minute.
• Add squash and stir. Raise heat to medium and add all spices. Mix well.
• Cook for about 7 minutes, until squash starts to soften.
• Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
• Simmer until broth evaporates, stirring often.
• Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

YUMMY BUTTERNUT HOME FRIES

Steps:

• Bring a skillet sprayed with nonstick spray to low heat. Add onion and oil. Cook and stir until translucent, about 3 minutes.
• Raise heat to medium, and add all remaining ingredients except broth. Cook and stir until squash has partially softened, 6 - 8 minutes.
• Raise heat to high, add broth, and bring to a boil.
• Reduce heat to low. Cook and stir until broth evaporates, about 3 minutes.
• Cover and cook for 3 more minutes, or until squash is tender.

HG CRANBERRY SAUCE

Steps:

• In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
• Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
• Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
• Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!

BUTTERNUT SQUASH FRIES

Steps:

• Pre-heat oven to 425 degrees.
• Peel and de-seed your butternut squash. Slice squash in half.
• Cut it up into french fry shapes.
• Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt.
• Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
• Fries are done when they are starting to brown on the edges and get crispy.
• Serve with ketchup or syrup if desired.