Recipe Details
Ingredients (yields Serves 4 servings)
- 1 medium butternut squash
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon chopped fresh cilantro
Cooking Instructions
For cooking instructions, please visit marthastewart.com
Public Comments (2)
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Robin_Horrigan
November 15th, 2010
This is one of those recipes I wish I could give a number of stars to, rather than just a thumbs up or thumbs down. To me, 3 out of 5 stars means "I liked it, BUT..."
I liked it, but...I claim false advertising.
I'd hardly call these little gems "fries." They just got too mushy to be able to pick them up and eat them that way. Maybe I cut them too thin, but I even roasted them 20 minutes less than suggested and they were still too mushy to eat like fries. Perhaps I put too much pressure on the poor squash to perform in ways it simply cannot. Squash, when cooked, does get...mushy.
Did I mention that they were mushy?
Rather than the flavorings suggested, I seasoned the squash sticks with cinnamon, salt and pepper. A little cayenne pepper on one half of the baking dish. My husband, son, and I all liked the vegetable this way...my daughter will not eat any vegetables, period, no matter how they are prepared. This one was no different for her, unfortunately.
This was a great side dish with smoky pulled pork sandwiches.
regina.ierardi
September 28th, 2010
I usually punch up the seasoning a bit. All about personal preference.