Week 9: Parmesan Roasted Butternut Squash
(Adapted from Budget Savvy Diva)
1 butternut squash
1/2 cup parmesan cheese
Olive oil
Salt and pepper to taste
Preheat oven to 375 degrees and line a cookie sheet (or two) with parchment paper. Peel the squash (I admit to hitting youtube for this) and cut into bite-sized pieces. Place in bowl and toss with a drizzle of olive oil and a sprinkle of salt and pepper. Spread on cookie sheets and bake for 30 minutes, turning at the 15 minute mark.
Verdict: Eh. Andy loved these and pretty much ate the entire squash single-handedly. The girls and I were not crazy about them. The flavor was nice but we did not care for the stringy texture. If, however, you are already a butternut squash fan, give this recipe a try.
Week 10: Baked Sweet Potato Fries
(Adapted from Cookie Kate)
Sweet potatoes (about one per person)
Corn starch
Olive oil
Salt and pepper to taste
Wash and peel your sweet potatoes. Cut into fry-sized pieces. Think nice fat steak fries, not wimpy skinny McDonald's fries. Place in bowl and lightly dust with corn starch. Trust me. This helps make them crispy. Stir well. Toss with enough olive oil to coat them all and sprinkle with salt and pepper. Lay out each fry in a single layer on a cookie sheet. Bake at 425 for 10-15 minutes. Remove from oven and use a spatula or a fork to flip each fry. Bake for another 8-10 minutes. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.
Verdict: Oh man. These are impossibly yummy. I now regularly whip this up for lunch and down an entire sweet potato (or two) myself.
In the end, sweet potatoes came out the clear victor. The poor squash didn't stand a chance.
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