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January 24, 2020This is about...
Adobo Butternut Squash Sticks!!---YUM!
Adobo Butternut Squash Sticks!!---YUM!
I'M USUALLY A PURIST WHEN IT COMES TO BUTTERNUT SQUASH. I 'm a huge fan of a big, sweet, bright orange bowl of it. But, my most favorite way to make it is simply steaming or roasting it, and then liberally slathering it with a lot of butter, and a light sprinkle of salt on top. DO THAT, AND I'M A HAPPY GIRL.
Here though, I've taken a deliberate turn off the beaten path, cutting the squash up into sticks, and tossing them with a spicy, yogurt coating. Then, baking them in a hot oven softens them and slightly chars the spices. On a cold winter night that little kick of heat is always welcome. Serve them sometime instead of french fries, and GET THE ADDED BENEFIT OF A MUCH HEALTHIER SIDE.
LESSONS Learned:
1. Try to pick a squash that has a long thick neck and a bulb that is smaller. That way it will be easier to peel and cut into sticks, and there will be less seeds.
2. To make these vegan, you can sub in olive oil or vegan yogurt for the dairy yogurt.
3. These are spicy! So if you prefer a milder heat, feel free to cut back on the smoked paprika and the chipotle powder.
4. When ever you are using dried herbs, it's best to rub the dried herbs between your fingers, in this case the oregano, to wake up the oils and flavors.
5. Don't just dump these onto the pans. Place each stick separately onto the baking sheets with space around them so any excess coating doesn't burn.
ADOBO Butternut Squash Sticks
(inspired by Naturally Ella)
Ingredients:
1 medium size butternut squash
-----------------
1/4 cup plain, whole milk yogurt, or olive oil
1 tablespoon smoked paprika, or to taste
2 teaspoons brown sugar or honey
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder, or to taste
½ teaspoon black pepper
½ teaspoon sea salt
Make the butternut squash sticks:
Place 2 racks evenly spaced inside the oven. Preheat the oven to 400˚F. Line 2 baking pans with parchment. Cut the squash into 1/2' x 3" sticks. Here's how: Peel the squash, cut it in half lengthwise, and scoop out the seeds. Lay the flat side down on the cutting board and slice each half into lengthwise 1/2″ slices. Cut each slice into long 1/2" wide sticks. Finally cut each of those into 3 " pieces. Place them in a medium-size bowl and set aside.
In a small bowl, add all the rest of the ingredients and stir until well combined. Scrape the yogurt mixture into the squash, and toss until well-coated. Place of the logs in a single layer with space between each on the two baking pans. Bake until tender and the coating is slightly charred, about 25-30. If desired, sprinkle with thinly sliced scallions. Store any leftovers in the fridge for up to 4 days.
Makes 4-6 servings. YUM!
Here though, I've taken a deliberate turn off the beaten path, cutting the squash up into sticks, and tossing them with a spicy, yogurt coating. Then, baking them in a hot oven softens them and slightly chars the spices. On a cold winter night that little kick of heat is always welcome. Serve them sometime instead of french fries, and GET THE ADDED BENEFIT OF A MUCH HEALTHIER SIDE.
LESSONS Learned:
1. Try to pick a squash that has a long thick neck and a bulb that is smaller. That way it will be easier to peel and cut into sticks, and there will be less seeds.
2. To make these vegan, you can sub in olive oil or vegan yogurt for the dairy yogurt.
3. These are spicy! So if you prefer a milder heat, feel free to cut back on the smoked paprika and the chipotle powder.
4. When ever you are using dried herbs, it's best to rub the dried herbs between your fingers, in this case the oregano, to wake up the oils and flavors.
5. Don't just dump these onto the pans. Place each stick separately onto the baking sheets with space around them so any excess coating doesn't burn.
(inspired by Naturally Ella)
Ingredients:
1 medium size butternut squash
-----------------
1/4 cup plain, whole milk yogurt, or olive oil
1 tablespoon smoked paprika, or to taste
2 teaspoons brown sugar or honey
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder, or to taste
½ teaspoon black pepper
½ teaspoon sea salt
Make the butternut squash sticks:
Place 2 racks evenly spaced inside the oven. Preheat the oven to 400˚F. Line 2 baking pans with parchment. Cut the squash into 1/2' x 3" sticks. Here's how: Peel the squash, cut it in half lengthwise, and scoop out the seeds. Lay the flat side down on the cutting board and slice each half into lengthwise 1/2″ slices. Cut each slice into long 1/2" wide sticks. Finally cut each of those into 3 " pieces. Place them in a medium-size bowl and set aside.
In a small bowl, add all the rest of the ingredients and stir until well combined. Scrape the yogurt mixture into the squash, and toss until well-coated. Place of the logs in a single layer with space between each on the two baking pans. Bake until tender and the coating is slightly charred, about 25-30. If desired, sprinkle with thinly sliced scallions. Store any leftovers in the fridge for up to 4 days.
Makes 4-6 servings. YUM!