butternut squash fries question

[Guest guest]

Hello! I tried making these tonight and must have done something

wrong. They were too squishy--not crisp. Half of it I made in the oven

(425') on a baking stone and the other half I tried grilling on the

grill. Too mushy. What did I do wrong? Any helpful hints?

Thanks for any advice.

Cathy

[Guest guest]

Hi, Cathy,

I don't make these myself, but I know there are tips in the archives.

I don't have time to search right now, but it does seem the search

server is back and functioning. Here is the link:

http://health.groups.yahoo.com/group/pecanbread/messages

mom to -12

SCD 4/23/04

[Guest guest]

Cathy- I too would love to hear some responses to your question, i love

the taste of the butternut squash fries but can not ever get them to

turn out crispy, they are always mushy. I have tried both baking and

even frying and they are still not crisp- When i bake them they are

either mushy or if i keep cooking to go for crisp they end up burnt.

helpful hints would be great from someone who has had success with

this! Am i using the wrong temp, the wrong oil?? Help! Thanks!

Sheri

mom of 2 boys on ASD spectrum

scd june 2007

Hello! I tried making these tonight and must have done something

> wrong. They were too squishy--not crisp. Half of it I made in the oven

> (425') on a baking stone and the other half I tried grilling on the

> grill. Too mushy. What did I do wrong? Any helpful hints?

> Thanks for any advice.

> Cathy

>

[Guest guest]

For those of you reporting success with the fries, what temperature are you

baking at?

Thanks!

Sheri

scd june 2007

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[Guest guest]

My squash fries have turned out nice. I cut them small, 1/2 inch or less. Use

a few tablespoons of extra virgin olive oil. Salt. Spread evenly on a large

cookie sheet. Bake I think at that temp. For a long time. Flip them so they

don't burn, and becareful to not mush them around when you are touching them.

You'll get some crispy and some still tender.

sandy

newbie going on 3 weeks

uc since2004

moomaof2 wrote:

Hello! I tried making these tonight and must have done something

wrong. They were too squishy--not crisp. Half of it I made in the oven

(425') on a baking stone and the other half I tried grilling on the

grill. Too mushy. What did I do wrong? Any helpful hints?

Thanks for any advice.

Cathy

---------------------------------

Looking for last minute shopping deals? Find them fast with Yahoo! Search.

[Guest guest]

I had the same for the last year. I was cooking them on parchment/cookie sheet.

I recently purchased and began using a baking stone instead. HUGE difference. I

don't need to flip or re oil. And they are crisper. Most of what I'm cooking is

really just cooking out the moisture so that it's a firmer food item. The stone

has totally helped and enhanced that process.

We are not using any nut flour or eggs, so I really needed the stone. I don't

have to cook squash items as long with the stone. My hope is that the food

retains more usable nutrients due to less cooking.

Don't forget to check your salt. Most have dextrose, an illegal.

And we purchased a stone just for SCD cooking. I was told that stones retain

what ever has been cooked on them. I used to bake pizzas and such on my other

non SCD stone.

Previous posts will tell you that a stone can be purchased from any kitchen

store. And many of us have a great pampered chef person that you can order a

more pricey version from. I have loved both types.

:)Aimee

2 yr son, SCD 10 months

Re: butternut squash fries question

My squash fries have turned out nice. I cut them small, 1/2 inch or less. Use a

few tablespoons of extra virgin olive oil. Salt. Spread evenly on a large cookie

sheet. Bake I think at that temp. For a long time. Flip them so they don't burn,

and becareful to not mush them around when you are touching them. You'll get

some crispy and some still tender.

sandy

newbie going on 3 weeks

uc since2004

moomaof2 <MooSteer (AT) aol (DOT) com> wrote:

Hello! I tried making these tonight and must have done something

wrong. They were too squishy--not crisp. Half of it I made in the oven

(425') on a baking stone and the other half I tried grilling on the

grill. Too mushy. What did I do wrong? Any helpful hints?

Thanks for any advice.

Cathy

------------ --------- --------- ---

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[Guest guest]

I stumbled onto this one accidentally: the last time I made squash

fries I didn't use the whole squash so I put the peeled half I

didn't use in the refrigerator for a few days. When I got around to

making fries with the leftover squash they were MUCH crisper than

the first batch had been. Unfortunately you have to plan ahead to

make use of this tip...

>

> Hello! I tried making these tonight and must have done something

> > wrong. They were too squishy--not crisp. Half of it I made in

the oven

> > (425') on a baking stone and the other half I tried grilling on

the

> > grill. Too mushy. What did I do wrong? Any helpful hints?

> > Thanks for any advice.

> > Cathy

> >

>

[Guest guest]

Most have dextrose, an illegal.

Hi,Aimee,

Elaine said the small amount of dextrose in salt was ok. Dextrose is

the binder that causes the iodine to adhere to the salt crystals.

Iodine is very necessary. Elaine did not want people to eliminate this

importatant nutrient just to not have any dextrose.

mom to -12

SCD 4/23/04

[Guest guest]

Fabulous. I'm out there trying to find a dextrose free salt with iodine.

Thanks!!

Re: butternut squash fries question

Most have dextrose, an illegal.

Hi,Aimee,

Elaine said the small amount of dextrose in salt was ok. Dextrose is

the binder that causes the iodine to adhere to the salt crystals.

Iodine is very necessary. Elaine did not want people to eliminate this

importatant nutrient just to not have any dextrose.

mom to -12

SCD 4/23/04

[Guest guest]

Butternut squash fries have been a lifesaver over here!

One thing I have found is that is by cutting the squash bigger (like

steak fries) and cooking them for longer at a lower temp (30-45

minutes at 375) helps them to get crispier and prevents burning.

Also, if the squash is getting overripe, the fries seem to come out

mushy no matter what.

Oh, and the best discovery yet is putting them on parchment paper

when you cook them b/c they do not stick.

I usually put about a tsp of sunflower or safflower oil on the

parchment and use a spatula to coat the fries before I cook them.

Sometimes I take out the crispy ones, turn the oven off, and put the

remainder of the fries in the oven and they will dry out without

burning.

Love those squash fries! Hope these littel tips help!

MS Mom to Nick asd age five scd 4 mos.