- 1 medium butternut squash (about 2 pounds- large enough to yield 20 ounces uncooked flesh)
- 1 container Boca Meatless Chili (or 9.5 oz. of another low-fat veggie chili)
- 1/2 cup shredded fat-free cheddar cheese
- 1/8 tsp. kosher (or regular) salt
- 1/8 tsp. cayenne pepper
- Optional Toppings: fat-free sour cream, chopped scallions
- Preheat oven to 425 degrees.
- Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size).
- Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
- Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.
- Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
- Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted.
- Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.
Serving Size: half of recipe (1 HUGE serving)
Sarah Dixon has been telling me about how good this Hungry Girl recipe is and I finally made it. Seriously, this is so good! Thanks Sarah. I felt like I was eating something not healthy and my family even liked it. I think the butternut squash fries even taste better than sweet potato fries. I know the directions seem long, but really the hardest part is just peeling and cutting up the squash.