Oh, hey, guess what! It’s Fish ‘n Chips night at casa de cravings. Wait, what? That doesn’t look like fish ‘n chips?
Well, duh, heaven forbid we do anything the normal way around here.
So about that fish. Well, despite being slathered in a layer of sewage (now is the right time to tell me, “omgCara, it doesn’t look that bad at all!”) I promise you it’s good stuff. And you’re going to read all about it, in July, since you subscribe to Clean Eating.
Of course you do.
So for now, let’s talk about fries. I’ve actually told you about fries like this before, but as they say, the best just got better. And if I haven’t already convinced about why you need to buy peanut flour, this should do it. Because when you have peanut flour, you can combine it with zesty ginger and sweet coconut and make a little magic happen, right in your own oven. Do Ginger Peanut Squash Fries not sound magical? Yeah, that’s what I thought
These fries are not only delicious, they also talk to you. These are the kind of fries that scream “don’t think for a second about needing a condiment.” (That’s exactly what they said to Ben, no lie.)
“Oh, hello squash fries with ginger and peanut and coconut, how have I neglected you for so long? I’ll eat you 5 times in 3 weeks, just to show you how much I love you.” I won’t tell if you talk back too.
Need a little PB2 in your life? You can get it here.
And in case you missed my Sunday Funday post the other day, be sure to check it out! If nothing else to catch a fun video
Ginger Peanut Coconut Squash Fries
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
1 medium butternut squash, sliced into 1/4-1/2" strips (about 3/4lb total)*
1 egg white
2 tablespoons peanut flour, ssuch as Bell Plantation PB2
1/2 teaspoon ground ginger
1 tablespoon unsweetened shredded coconut
*Tip: choose a squash with a long neck, and cut all the fries as close to the same size as possible so that they cook evenly. Smaller is better, so that the fries don't overcook outside before they are done on the inside.
Preheat oven to 450ºF. Place a wire cooling rack over a rimmed baking sheet and spray with cooking spray.
In a large bowl, toss the sliced butternut squash with the egg white (it's ok to use your hands. In fact, it's best that way!)
Add the peanut flour, ginger and coconut and toss until evenly coated.
Arrange the coated squash on the wire rack in an even layer. Bake for 30 minutes, or until tender inside and browned on the outside. Serve hot.