Page 335 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Ranch-tastic Butternut Fries with Bacon

Submitted By Pamela Ann Gatlin Schulz
The salty taste of bacon, the natural sweetness of
squash, the cool-yet-zesty taste of ranch -- yup,
this recipe has it ALL!

Ingredients:

⅓ cup fat-free sour cream
½ Tbsp dry ranch dressing/dip mix
1 butternut squash (about 2 pounds -- large enough
to yield 20 oz once peeled & sliced)
⅛ tsp coarse salt
4 slices turkey bacon
Optional topping: chopped scallions

Directions:
Preheat oven to 425°F. In a small bowl, combine
sour cream with ranch mix and stir thoroughly.
Refrigerate until ready to serve. Slice ends off
squash, and then cut it in half widthwise. Peel
squash carefully with a vegetable peeler or knife.
Cut the round bottom piece in half lengthwise and
remove seeds. Using a crinkle cutter or knife,
carefully cut squash into spears/French-fry shapes.
(For exact nutritionals, weigh spears and use 20
oz.) Pat firmly with paper towels to absorb excess
moisture. Sprinkle evenly with salt. Lay spears on a
layer of paper towels, and let stand for at least 5
minutes, to allow salt to draw out excess moisture.
Pat with paper towels. Spray a broiler pan, a baking
rack placed over a baking sheet, or a baking sheet
with nonstick spray, and lay spears flat on it. (Use
two pieces of bakeware, if needed.) Bake in the
oven for 20 minutes. Carefully flip fries, and bake for
about 20 minutes longer, until tender on the inside
and crispy on the outside. Meanwhile, bring a
skillet sprayed with nonstick spray to medium-high
heat on the stove. Cook bacon until crispy, and set
aside to cool. Then cut each slice in half widthwise,
and cut each half into very thin strips lengthwise.
Mix bacon strips with fries and drizzle or serve with
ranch mixture. If you like, sprinkle with scallions, as
well. Eat up! MAKES 2 SERVINGS.

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