• 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.