Tuesday, June 12, 2012

Squash Fries.

See those yellow things?   No they are not french fries... They're SQUASH fries!  Also known as my version of "real food french fries."  Squash fries have no trans fats, acrylamides, or toxic omega-6 vegetable oils.  They are super easy to make and are a definite crowd pleaser.   They are Paleo and Primal.  Your friends, family, spouses and children will have NO IDEA that they are eating something healthy and nourishing.  You'll never go back to eating normal french fries again.  Well maybe not true, but you'll definitely consider the thought -- they're that good!  My family could not rave about them more.

The other foods in the picture are homemade venison burgers with fresh chopped onion, parmesan cheese and spices.  And the white stuff is not rice, but cauliflower rice, which is simply steamed soft cauliflower mashed with a fork and mixed with grass-fed butter, and salt and pepper.  Deliciously Primal and Paleo!  I can't believe ketchup didn't make it into this picture :)  We love ketchup at my house and that would be a perfect addition to this meal.   I am sure I doused my plate in it after snapping this photo ;)  Dipping these nourishing squash fries into real ketchup made this meal a highlight of my culinary year.   I am so excited to (finally) be sharing it with you... I've been making these for almost a year.

Squash Fries
    makes four servings

    2  organic delicata squash
    unrefined sea salt
    organic black pepper

To make your squash fries:
  1.  Prep the squashes:
             1)  Wash the outside of the squash well.  You will be consuming the skin.
             2)  Cut both ends off of the squash and then cut in half lengthwise.
             3)  Scoop out the seeds from both halves.  Slice lengthwise into small strips
  2.  On a hot cookie sheet that has already been in the oven (can be lined with a Silpat), broil the squash fries on high, watching carefully so that they don't burn and moving them so they don't stick to the sheet.  Having the sheet already hot helps them to come out more crispy.  You can also bake these around 425 until they are cooked, as well.
  3.  Serve to your wonderful family with condiments of choice.  I like sprinkling some more unrefined sea salt on mine and then dipping them in ketchup.  If you do have leftovers, they keep very well in the fridge for a couple of days.  Eat them cold :) or warm them up!

YUM!  So easy and so delicious!  They make a great primal snack!


Anonymous said...

You have a BS in human biology but you refer to omega-6 essential fatty acids as "toxic"?

Come on, Meagan... nothing that's essential in the diet can rightly be called toxic.

Anonymous said...

She's obviously referring to the OXIDIZED fats created when omega-6 oils are heated to deep-fry temperatures. Details matter -- pay attention.

Anonymous said...

We don't have that kind of squash in Australia- do you think it would work with butternut squash?

Anonymous said...

thanks for sharing.