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Butternut Squash Fries with Lemon Aioli

Serves 4
Garden To Table Recipes


  • 1 organic Waltham butternut squash, cut into 6-inch "fries"
  • 2 tbsp olive oil
  • 1 tbsp Kosher salt or fine sea salt
  • 1 tbsp cumin
  • 1 tsp coriander
  • ½ tsp cayenne pepper


Pre-heat oven to 425°.

In a large mixing bowl, toss all ingredients together. Spread on a baking sheet in a single layer. Roast for 40-50 minutes, flipping halfway through to brown both sides. Serve with lemon aioli.

Lemon Aioli:

  • 1/3 c mayonnaise
  • 1 clove garlic, minced
  • 1 tbsp chopped chives
  • juice from one large Meyer lemon
  • 1/2 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.

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