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3
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Ginger Peanut Coconut Squash Fries |
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
Ingredients:
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.
Directions:
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.
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I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Nicole, RD — April 3, 2012 @ 6:52 am
These look ammmmaaaazing! I love all your twists on veggies! Hope you’re enjoying your new schedule & new baby! I’ve been thinking about you!
Kate — April 3, 2012 @ 10:12 am
I really adore your use of coconut in your recipes.
Lora — April 3, 2012 @ 11:35 am
These is an incredible combination of flavors. Wow!
Shawnda — April 3, 2012 @ 11:48 am
I know I could get the other two people in this house to eat more butternut squash if I made it like this!
Heidi @ Food Doodles — April 3, 2012 @ 1:55 pm
Oooh, these look delicious! The combination of flavors sounds so yummy. I love making different veggies into fries – somehow that makes them more acceptable to my kids, haha.
Colleen @ Culinary Colleen — April 3, 2012 @ 7:50 pm
Honestly, the thought of PB2 weirded me out when I first heard about it, but I love the idea of cooking with it like this!
Megan — April 3, 2012 @ 8:47 pm
Squash fries sound amazing! I’ll definitely have to try them!
Joanne — April 3, 2012 @ 8:53 pm
Nothing is ever “normal” in my apartment either and these are just the kind of fries I would love. Ginger, peanut, coconut…what more could a girl want? I’m pretty sure I don’t even LIKE regular fries anymore anyway 😛
Emily @ A Cambridge Story — April 3, 2012 @ 9:37 pm
Wow, these looks so crispy – like real fries! Must try peanut flour!
Elizabeth — April 4, 2012 @ 11:58 am
The peanut butter and coconut together sounds absolutely amazing!
Dawn — April 4, 2012 @ 6:19 pm
I can not WAIT to try these. FAB U LOUS.
grace — April 6, 2012 @ 5:16 pm
from this vantage point, those look eerily similar to potato fries! they sound even more delicious though–nice work, cara!
Sarah — April 7, 2012 @ 10:27 pm
My kitchen is never without peanut flour. I can imagine trying this “breading” on all sorts of veggies. Brilliant!
Shannon — April 9, 2012 @ 10:44 am
i’ve done the almond butter crusted parsnip/sweet potato/carrot fries, but hadn’t tried it with peanut flour yet–will have to get on that!
Jenn @LeftoverQueen — April 10, 2012 @ 3:40 pm
Wow, Cara this looks absolutely amazing!
Micha @ blissful bites — April 13, 2012 @ 12:00 pm
Wow, this is genius! I think I use peanut flour every day… I couldn’t live without it! I also bake sweet potato fries probably toooo many times a week 🙂 but I’m definitely giving this a try next time. I love your creative twists on veggies – we seem to have very similar tastes. Thanks for the inspiration!
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Bobbi — February 24, 2013 @ 3:50 pm
Any tips for someone who can’t have egg? Would a chia/flax egg work maybe? Thanks!
Cara — February 25, 2013 @ 3:00 pm
Hi Bobbi, it’s worth a shot. I have not tried that myself, but you just want something that will help the coating stay on. Good luck!