Well hello! I thought it was summer, and here I am with a butternut squash recipe. It turns out, butternut squash is delicious any time, so let’s make some fries!
I like my fries well done (almost burnt)…so I end up baking these for around 40 minutes. I recommend cutting them into half inch strips or thinner if you can, because they retain a more pleasant crunch when they are thinner. Cutting the bulb of a butternut squash is a challenge, I usually cut it into 3 pieces first, then cut thinner strips. Just be careful not to cut yourself! Also, it may be beneficial to mince the rosemary so it more evenly coats the butternut squash, but since rosemary is so fragrant, it usually carries over in flavor when you mix it in the bowl. Enjoy!
Rosemary Butternut Squash Fries
A surprising alternative to the traditional sweet potato fry, with the warm autumn notes of garlic and rosemary.
Yields: Serves 2-4
- 1 butternut squash, peeled, de-seeded, and cut into half inch strips
- 2 tablespoons of coconut or avocado oil
- 2 teaspoons of garlic powder
- 1 teaspoon of salt
- 1-2 tablespoons of fresh rosemary
Preheat oven to 400 degrees.
Line two or more baking sheets with parchment paper.
Begin to peel, de-seed, and cut butternut squash. The more evenly-sized the strips, the more evenly they will cook. It's much easier to cut the neck of the squash than the bulb, so you may want to take your time cutting the bulb into strips.
Toss all of the fries into a large bowl and drizzle on the oil. Sprinkle the seasonings on top, then blend until the seasonings evenly coat the fries. Depending on how large your squash is, you may have to add a bit more garlic or salt.
Lay the fries in one layer on the parchment. The thicker fries should be on the outer bounds of the parchment, since they will cook faster, and the thinner ones should be in the middle, so that they won't burn as easily. After you've gotten as many fries as you can on both sheets, place them in the oven and set the time for 16 minutes. After 16 minutes, rotate pans, and bake another 16 minutes. Take a look and see if they are done to your liking (they may need another 5-10 minutes, depending on your oven).
Let cool and enjoy!
- Preparation time: 20 minutes
- Cook time: 32-40 minutes
- Total time: 60 minutes
It’s no secret that I love ice cream. And honey. Those two things together make magic.
In my never-ending quest to make the perfect ice cream, I think I’ve come pretty close with honeycomb ice cream. It has the perfect ratio of sweetness to fat, with a smooth creamy texture punctuated by semi-frozen crystals of honeycomb. And, even better? It doesn’t freeze solid into a brick like most of my ice creams do in my freezer. Somehow it retains its creamy texture, and resists freezer burn.
The only problem is that honeycomb is both expensive and hard to find. I usually buy it when I see it, and it’s usually around $16 a pound or so. I would say use it judiciously: either eat it whole, put a small amount in a high quality tea, or the best application (in my opinion) mix it into vanilla ice cream!
This recipe is wonderful on its own, but it pairs really well with a salted caramel sauce, fresh strawberries, or even a few dark chocolate chips. I was being very intuitive when I was making this ice cream so the measurements might be a bit off, but this is the best I can remember.
In my opinion, this is the best application of honeycomb. It’s sweet, delicious, and the little frozen crystals of honey make the ice cream surprisingly pleasant.
- 1 can organic full-fat coconut milk
- 1.5 cups of homemade almond milk
- ~0.5 lb of honeycomb in honey
- 1 tablespoon vanilla extract
- 1 tablespoon of collagen hydrolysate dissolved in 0.25 cup of water (this acts as a stabilizer so that the ice cream keeps its texture)
First, dissolve collagen hydrolysate in water by mixing together with a spoon. Then, place all ingredients except the honeycomb in a blender.
Blend ingredients on high until fully blended. Pour as much of the liquid honey into the blender as you can, then blend on high.
Break the honeycomb into smaller chunks and either mix in by hand or with the blender on low. You do not want to fully break down the honeycomb, since it adds a wonderful texture to the ice cream. You can also save some honeycomb to mix into the ice cream later while it is churning in the ice cream maker. Once it's uniformly spread in the ice cream base, pour the ice cream into an airtight container.
Refrigerate for 4 hours or more, or you can freeze for 1 hour and then pour into your ice cream maker and follow the manufacturer's instructions.