Kabocha squash is a clean eater’s dream: It’s cheap and healthy and you don’t have to spend eighteen zillion hours peeling it before you cook it. This six-ingredient recipe transforms the humble fall veggie into crispy, craveable fries. MORE: Butternut Squash Mac And Cheese Serves 4 to 6Fries 1 kabocha squash (about 4 lb), seeded and cut into 1⁄4" half-moons 2–4 Tbsp extra virgin olive oil ½ tsp sea saltSauce ¾ c fat-free Greek yogurt 1 tsp Sriracha sauce ¼ tsp sea salt (optional)1. Heat oven to 375°F and line baking sheet with foil.2. In large bowl, toss squash and oil until well coated. Spread squash in even layer on baking sheet, making sure each piece is touching surface to ensure even browning. Sprinkle with salt. Roast approximately 20 minutes, then flip and roast 25 minutes more. 3. Increase heat to 500°F. Roast 5 minutes more, or until golden brown and crispy on both sides.4. In small bowl, combine yogurt, Sriracha, and sea salt, if using. Mix well. Serve with fries. NUTRITION (per serving) 180 cal, 6 g pro, 26 g carb, 4 g fiber, 12 g sugars, 7 g fat, 1 g sat fat, 320 mg sodium
