Healthy Butternut Squash Fries with Sage and Aioli

I had to pop into Aldi this evening to pick up some ingredients for Claude’s Home Ec class tomorrow and I noticed that on there specials, you know the 49 cent specials they had butternut squash… & With lent just beginning, and I am sure like me most of ye have given up the chocolates, fizzy drinks etc etc etc… I though I am grabbing one of those Squashes and making some fries…. something to munch on.

Baked Butternut Squash Fries with Sage and Aioli

What You Need:

  • 1 butternut squash, peeled, seeded, and cut into 1/4 inch thin matchsticks
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 2 tablespoons finely chopped sage (plus more leaves for garnish)
  • For the aioli
  • 1/2 cup mayonnaise  (I make a coconut paleo mayo, see below)
  • 1 tablespoon fresh lemon juice
  • 1 clove of garlic crushed finely


Lets Get Cooking

Preheat the oven to 220c.

Now for the coconut paleo mayo.
What you need:

  • 2 egg yolks
  • 1 tsp mustard (this is optional)
  • 3 tsp lemon juice
  • 1/2 cup olive oil
  • 1/2 cup coconut oil
  1. In a medium bowl (blender, food processor) mix the yolks, mustard, if using, and 1 tsp lemon juice.
  2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it.
  3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
  4. When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.
  5. Enjoy without guilt and keep the leftovers in the refrigerator!
  6. Back to the fries…..
  7. Place the butternut squash sticks in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight. Drain and thoroughly pat dry (the drier they are, the crispier they will become).
  8. Toss the dried squash, olive oil, salt and sage on one or more parchment-lined baking sheets (give your fries room to breathe). Arrange in an even layer and roast in the oven until lightly browned, about 10 to 15 minutes. Gently redistribute, then return to the oven and bake until firm and crispy, another 10 minutes. Drain on a paper towel or transfer directly to a parchment cone.
  9. Meanwhile, puree the ingredients for the aioli in a small food processor until smooth.
  10. Serve the warm fries immediately alongside the aioli.
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