Butternut Squash Fries with Apple-Chipotle Ketchup - NBC Connecticut
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Taste of Today Recipes

Taste of Today Recipes

Butternut Squash Fries with Apple-Chipotle Ketchup

By Chef Jamie Roraback

Published Oct 11, 2012 at 11:56 AM

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    Taylor Colomb tosses a Spartan pumpkin to Josh Strong to pass along to Herbie Strong as they harvest the squash from the soggy field at Kelly's Emerald Feeds in Queensbury, N.Y., Friday, Sept. 16, 2011. Many area farms have fared well through the wet weather while some Northeastern states face a pumpkin shortage. (AP Photo/The Post Star, Aaron Eisenhauer).

    • 1  Butternut Squash-peeled, cut into ¼” x ¼”x3” sticks
    • 1 Cup Cornstarch-sifted just before using
    • ½ Cup Tomato Ketchup
    • 3 Tbsp. Apple Jelly
    • ½ tsp. Chipotle Pepper Puree
    • As Needed Vegetable Oil, Fine Sea Salt and Extra Fine Granulated Sugar

    Soak the butternut squash sticks in a bowl of ice water for 15 minutes. Prepare the ketchup by whisking together the ketchup, apple jelly and chipotle pepper puree until smooth. Reserve.

    Heat fry oil to 350°f. Drain the water off of the butternut squash sticks leaving slightly damp. Dredge the fries in the sifted cornstarch , shaking off all excess coating. Drop in small batches into the frying oil and cook for about 3 minutes or until darkened and crisp. Drain, season to taste with fine sea salt and fine sugar. Serve with the ketchup. Serves four.

       

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