OK so yes i’m a 34 year old mother of 3 who’s mum still cooks for her and why not, her food tastes waaayyyyy better than mine anyway!
Those who know me know how much i LOVE potatoes. In fact, love is probably an understatement! When I’m pregnant, all i want is potatoes, white, starchy yummy potatoes with all its goodness, be it fried, baked grilled..i wasn’t not fussy..as long as it was potatoes!
Recently, I’ve been trying to reduce the amount of potatoes I consume, from daily to a couple of times a week. In order to do this, I needed a potato substitute and i thought hmmm, why not try Butternut Squash. Got myself to the supermarket, on the hunt for that squash and got it. Mind you, I had never had butternut squash before so I wasn’t sure i’d like it. One thing i was sure of though, was that i wanted to bake it. But then i thought to myself, wouldn’t this come out really bland?..I can’t eat bland food. Then i remembered how my mum makes her baked chips, she adds her own sauces to make them spicy, hot and tasty! So off i went to charm her into making my butternut fries for me and the result was nothing short of AMAZING!!!!
Okay, enough rambling from me! The recipe and method is below, try it for yourself 🙂
- 1 Butternut Squash
- pinch salt
- Red chili powder
- Lemon juice
- Tamarind sauce
- Peel the squash with a sharp knife
- Scrape out all the seeds and cut into chips but cut them thicker than when you do with white potatoes as the squash gets soft after baking
- Place them in a clean bowl
- On a separate bowl, mix your tamarind sauce, lemon juice, red chili powder and salt. Ensure the mixture is mixed well
- Drizzle your delicious yummy spicy mix onto the chips making sure each one is covered well
- Place the squash chips on an oven tray and Set the oven at 180c.
- Cook for 10 mins, then turn each one and cook for another 10 mins. They’ll turn into delicious golden colored chips