Best 5 Spice Roasted Butternut Squash Fries With Creamy Sriracha Dipping Sauce Recipes
5-SPICE ROASTED BUTTERNUT SQUASH FRIES WITH CREAMY SRIRACHA DIPPING SAUCE
Generously coated in warming spices and roasted to delicious golden perfection. Don't skip the spicy dipping sauce!
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit. Set out a large rimmed cookie sheet.
- Place cut butternut squash into a large bowl and drizzle with olive oil. Sprinkle with 5-spice blend, 1 teaspoon kosher salt, and black pepper. Use clean fingers to toss well, making sure each piece is coated with olive oil and spices. Pour onto cookie sheet and spread into a single layer. Try to make sure there's a bit of space around each piece; if you need to divide the fries between two cookie sheets, that's fine.
- Bake until tender and golden, about 40 minutes, carefully tossing 2-3 times while baking (they'll be a bit fragile).
- While the fries bake, make the Spicy Sriracha Dipping Sauce. To a small bowl, add the mayo, Sriracha, and Tamari. Mix with a small whisk or fork until smooth.
- Serve fries right away with the dipping sauce alongside.
ROASTED BUTTERNUT SQUASH WITH CREAMY SAUCE
This is a terrific autumnal or holiday side dish.
Provided by Katie Workman
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
- Meanwhile, make the sauce: In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
- When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.
Nutrition Facts : Calories 158.07 kcal, Carbohydrate 17.62 g, Protein 1.51 g, Fat 10.21 g, SaturatedFat 2.88 g, Cholesterol 8.14 mg, Sodium 11.34 mg, Fiber 2.63 g, Sugar 5.26 g, ServingSize 1 serving
FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD
Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.
Provided by Yotam Ottolenghi
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
- Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
- In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
- Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
- As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
- When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
- As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
- When ready to serve, spoon the sesame topping all over the custard and serve warm.
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