Curried Squash Fries With Spicy Ketchup Recipes

BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

BUTTERNUT SQUASH CAJUN FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. Sprinkle with salt, black pepper, and Cajun seasoning.
• Bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.

CURRYWURST

Steps:

• Place bratwurst and water in a skillet, cover and cook over medium heat for 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/2-in. thick slices; set aside., In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add ketchup, broth, brown sugar, vinegar, curry powder and paprika. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Add sliced bratwurst; heat through. , Serve sausage mixture with french fries; sprinkle with additional curry powder.

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
• Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
• Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
• Serve with ketchup for dipping, if using. Enjoy!

SPICY KETCHUP

Steps:

• Combine all ingredients in a small bowl, stirring with a whisk.

SQUASH FRENCH FRIES

Steps:

• 1. Peel and de-seed the squash.
• 2. Chef's Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
• 3. Slice it in half, and then cut up French-fry shapes.
• 4. Chef's Note: The trick to crispy squash fries is the water content of the squash... you want as little as possible. One way to achieve this is to place the squash fries on paper towels, and then sprinkle with common table salt... Wait about 15 minutes, and then blot up all the extra moisture.
• 5. After drying off the fries, lightly brush them with the olive oil.
• 6. Place the fries on a cooling rack, fitted inside a rimmed baking sheet, and sprinkle on the kosher salt. Chef's Note: If you're using the table salt to dry out the fries, then go easy with the kosher salt in the next step.
• 7. Chef's Note: If you first spray the cooling rack with a non-stick spray, it will help in their removal, after you bake them.
• 8. Place a rack in the middle position, and then pre-heat oven to 425f (220c).
• 9. Bake for 40 minutes or so. Fries are done when they are starting to brown on the edges and get nice and crispy.
• 10. Chef's Note: You really need to watch these during the cooking process... It's all in the timing. Too long, and they come out dried and tasteless, too soon, and they are still raw in the center. The process does have a lot to do with your oven, and proper calibration. I might suggest that you try a few at a time; changing the baking time, until you achieve the desired results.
• 11. Chef's Note: Since you are using a cooling rack, it lifts the squash fries off the baking sheet, allowing them to breathe. If you don't use the cooling rack, and place them directly on the baking sheet, first line the sheet with parchment paper, and second, you will need to flip them over, halfway through the baking process.
• 12. Serve with ketchup, or whatever you like... I like serving them with a Chipotle Aïoli that I'll post in a bit.

AVOCADO FRIES WITH HABANERO KETCHUP

Steps:

• Prepare ketchup (can be up to 1 day in advance); set aside.
• Heat oil in deep fryer to 350 degrees.
• Cut avocados in half lengthwise and remove seeds.
• Carefully slice each one into 4 wedges and remove skin.
• Combine flour, cumin, chili powder, salt and pepper in small bowl.
• Whisk eggs and milk together in second bowl.
• Dredge avocados in flour, dip into egg mix to coat.
• Coat each wedge in breadcrumbs.
• Deep-fry until golden brown.
• Drain on paper towels.
• Serve with Habanero Ketchup (recipe follows).
• Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
• Add peppers and tomatoes; sauté until peppers are tender.
• Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
• Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
• Add salt to taste, cover and refrigerate.
• Keeps 1 week in fridge.

HUNGRY GIRL'S RANCH-TASTIC BUTTERNUT SQUASH FRIES WITH BACON

Steps:

• Preheat oven to 425 degrees.
• In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve.
• Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.
• Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
• Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.).
• Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside.
• Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise.
• Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!

CURRIED SQUASH FRIES WITH SPICY KETCHUP

Steps:

• Preheat oven to 350.
• Soak fries in water for at least an hour.
• Pat fries completely dry.
• Place fries in a gallon sized Ziplock container.
• Add olive oil and curry powder to the bag.
• Shake until the fries are evenly coated with oil and curry powder.
• Arrange fries on a parchment lined cookie sheet approx 1″ apart.
• Bake for 15 minutes.
• Flip all the fries over and then bake another 15 minutes.
• To make the ketchup, whisk together ketchup, cayenne, turmeric and coriander.
• Serve fries hot with ketchup.