Butternut Squash Fries with Lemon AioliServes 4
- 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.
- 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.