I’m a big fan of reading recipes online and then storing them away to be made at a later time. Unfortunately, I’m the ultimate kitchen klutz and generally anything I touch while cooking turns inedible. So, if I think there is actual potential, I forward it on to Ken to get him involved in the process. This week I was inspired by a “french fries” recipe that involved butternut squash. Essentially you peel and deseed the squash, cut it into little “fries,” salt and pepper to your heart’s content, and bake in the oven. With ketchup, it was supposed to turn out like actual french fries, but a healthy version. Ken was quite keen to try this recipe and we decided to give it a go yesterday. Unfortunately, it’s not really squash season and the store only had acorn squash. I pretty much though that by buying the wrong type, I had already cursed the recipe from the beginning. After 40 minutes of baking, though, some lovely little fries emerged from the oven. With a dab of high fructose corn syrup-infused ketchup, deliciousness ensued!
Ken affirmed that this was one of our greatest successes of all time in the kitchen and the recipe will be repeated on a regular basis. In the words of that other Rachel/Rachael, “YUMMO!”
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