Roasted Butternut Squash Fries with Spiced Avocado Oil
- 1 medium butternut squash
- 2 tsp Chosen Foods 100% Pure Avocado Oil
- 2 tsp organic garlic salt
- 2 tsp ground black pepper
- 1/2 cup 100% Pure Avocado Oil
- 1 lemon juice
- 1 egg yolk
- 1/2 tsp raw honey
- 2-3 cloves garlic peeled
- 1/4 tsp ground chipotle powder
- 1/4 tsp sweet paprika
- 1/4 tsp cinnamon
- 1 tsp sea salt
- 1/4 tsp ground black pepper
Preheat oven to 425Peel the squash with a vegetable peeler. Cut the squash in half where the long section meets the bulb-like section. Cut the bulb-like section in half and scrape out the seeds. Cut all the squash up into 1/2" thick fries.
Place the cut fries in a large zip-top bag with the avocado oil, garlic salt, and pepper. Seal the bag and massage it with your hands to coat the fries well. Arrange the fries onto a cooling rack set over a baking sheet (the space beneath the cooling rack will allow for circulating air and a crispier fry).
Cook for 30-40 minutes, removing the pan halfway through to turn all the fries over. Fries will be golden brown. Sprinkle with flaked sea salt and serve immediately with the Spiced Avocado Oil Aioli.
Combine all ingredients in a spice grinder (or mini food processoin the order listed. Pulse on high for 30 seconds. Test and adjust seasoning to taste. Scrape down the sides and pulse for another 30 seconds. If the mixture is too thick for your taste, add water 1 t. at a time. If it's too runny for your taste, add more oil 1 t. at a time.