Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 The temp needs to be 425... not 400, for one thing. That might help. Smaller sized fries might help, too. I've had success only with butternut squash, and only when cutting them into sticks that are about 1/4 to 3/8 of an inch thick. The thicker your slabs or sticks, the longer they will take to bake and more likely to be mushy. Plus, I use a baking stone. I've heard others say they have success on a baking sheet lined with parchment, but I've never done it that way. Patti squash fries i tried making squash fries in the oven - cut them into thick fries, tossed with oil & salt, and put them on a baking sheet at 400F for 40 minutes. they came out super mushy. the flavor was delicious, but i couldn't even pick them up, they fell apart. the recipe i used says they come out " crispy " but mine never did. what did i do wrong? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 I have also been experimenting with butternut squash fries. I found that with my oven and the way I cut the fries, that 425 temp. was too high. So I lowered it some, between 375 and 400, for fifteen minutes on each side. Then to get them crispy, I turned up the heat for a few minutes and watched them closely. You just have to keep trying. barb In pecanbread , Silvia Payne wrote: > > i tried making squash fries in the oven - cut them into thick fries, > tossed with oil & salt, and put them on a baking sheet at 400F for 40 > minutes. they came out super mushy. the flavor was delicious, but i > couldn't even pick them up, they fell apart. the recipe i used says > they come out " crispy " but mine never did. what did i do wrong? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 thanks everyone for your input. i did get them to work tonight, on my 3rd batch. they were yummy and i'm happy to add them to my short list of recipes we can eat at this point. i did bump it up to 425F, and the parchment paper was key to prevent sticking and burning. i didn't flip them, because they were falling apart (perhaps i didn't let them cook long enough on the first side?). anyway i liked them, my husband didn't hate them, and most importantly, my daughter ate them up happily! i also made some ketchup which turned out nothing like the real thing. i peeled whole tomatoes, squeezed out the juice & seeds, and put the flesh into my food processor. then i simmered them for a long long time, but it never changed consistency or darkened, though it did evaporate a little. i finally gave up and served it that way. if anyone knows a better way, i would love to hear it. silvia SCD 14 days > I have also been experimenting with butternut squash fries. I found > that with my oven and the way I cut the fries, that 425 temp. was too > high. > > So I lowered it some, between 375 and 400, for fifteen minutes on each > side. Then to get them crispy, I turned up the heat for a few minutes > and watched them closely. You just have to keep trying. barb > > > > > > In pecanbread , Silvia Payne wrote: >> >> i tried making squash fries in the oven - cut them into thick fries, >> tossed with oil & salt, and put them on a baking sheet at 400F for 40 >> minutes. they came out super mushy. the flavor was delicious, but i >> couldn't even pick them up, they fell apart. the recipe i used says >> they come out " crispy " but mine never did. what did i do wrong? >> > > > > > For information on the Specific Carbohydrate Diet, please read the > book _Breaking the Vicious Cycle_ by Elaine Gottschall and read > the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 Silvia, Congrats on the fry success! Ketchup is best made by starting with canned or bottled tomato juice. The secret to reducing it faster (evaporating the water out) is to use a really WIDE skillet..... as big as you have.... so the juice will spread out over a greater surface. Recipe in BTVC. Patti Re: Re: squash fries i also made some ketchup which turned out nothing like the real thing. i peeled whole tomatoes, squeezed out the juice & seeds, and put the flesh into my food processor. then i simmered them for a long long time, but it never changed consistency or darkened, though it did evaporate a little. i finally gave up and served it that way. if anyone knows a better way, i would love to hear it. silvia SCD 14 days Recent Activity a.. 18New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 off to find tomato juice with no sugar. thanks! > Silvia, > > Congrats on the fry success! > > Ketchup is best made by starting with canned or bottled tomato > juice. The secret to reducing it faster (evaporating the water out) > is to use a really WIDE skillet..... as big as you have.... so the > juice will spread out over a greater surface. Recipe in BTVC. > > > Patti > > > Re: Re: squash fries > > > > i also made some ketchup which turned out nothing like the real > thing. i peeled whole tomatoes, squeezed out the juice & seeds, and > put the flesh into my food processor. then i simmered them for a > long > long time, but it never changed consistency or darkened, though it > did evaporate a little. i finally gave up and served it that way. if > anyone knows a better way, i would love to hear it. > > silvia > SCD 14 days > > > Recent Activity > a.. 18New Members > Visit Your Group > Quote Link to comment Share on other sites More sharing options...
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