Squash Fries


I was recently at Stone Barns Center for Food and Agriculture, when I stopped at their farmer’s market. The farmer talked me through the beets, soy beans and potatoes I was buying and then threw in a squash. At first it looked intimidating to me, the squash, not the farmer;) Thick skin, oblong, not the summer fruits and greens I have been used to for the past few months. Squash isn’t something I cook often, so I asked, “What should I do with it?” He replied, “Cut it up, salt, pepper and oil and bake, make squash fries.” He said it so matter of fact, it would be rude not to.

Tonight, I did just that.

Two fall squash, like the ones pictured below.
Generous amount of the following: salt, pepper, garlic, onion powder, and… Old Bay!
Drizzle of olive oil

Pre heat the oven to 400 degrees
Slice the squash in half, lengthwise
Remove the seeds, save to roast or compost
Slice again in half, lengthwise
Cut in half, across
Adjust the size to the fry slices you desire
Place in a large mixing bowl
Add all other ingredients and work with your hands to cover each piece, think squash massage
Place on a baking tray and bake for about 25-30 minutes, checking and shake about half way

Don’t mind the scallions to the left, this picture was as accidental as the fries themselves.

Serve in a bowl and enjoy, they were so flavorful, I didn’t add anything! Yum!

Talk about thanking a farmer!