Butternut Squash Fries with Miso Cashew Aïoli
These butternut squash fries are quite addictive. Oven-baked, slightly spicy, salty and sweet with a crispy sesame coating, they’re simply irresistible. Serve them with a creamy and savoury miso cashew aioli for dipping, or dip them in vegan mayo for a quicker option. Either way, they will be hard to resist.
Butternut Squash Fries with Miso Cashew Aïoli
INGREDIENTS
For the fries:
1 medium-sized butternut squash
3 tbsp sesame seeds
Cayenne pepper, ground cinnamon, and black pepper
High-tolerant cooking oil (ideally in spray) (I like to use avocado oil for this)
Fine sea salt
For the miso aioli:
1/2 cup raw cashews, soaked for 10 minutes in hot water, then rinsed
1 small garlic clove
2 tbsp fresh apple juice (or sub water + a touch of maple syrup)
1 tbsp white miso
2 tbsp apple cider vinegar
2 tsp sesame oil
To serve:
Chopped cilantro and/or green onion
INSTRUCTIONS
For the fries:
Preheat the oven to 425F. Line a large baking sheet with parchment paper and set aside (you might need to use two sheets). Peel and seed your butternut squash, then slice it into ½ -inch thick sticks (you want them to be about all the same size for even cooking).
Using a coffee grinder (or small blender), grind the sesame seeds until you get a coarse powder. Place the butternut squash sticks in a bowl, add the powdered sesame seeds, and a generous pinch of cayenne pepper, cinnamon and black pepper (we’re leaving the salt for later). Toss well to coat.
Spray a thin layer of oil on the prepared sheet. Place the fries evenly, making sure to leave some space between each one (this will help them get crispier). Spray the fries with a thin layer of oil. Bake in the oven for 20 minutes, then carefully flip them and bake for an additional 20 minutes, or until they are brown and crispy (you might need a little more or less time depending on their size, so be sure to keep an eye on them).
Remove the fries from the oven and sprinkle generously with sea salt. Allow them to sit for a couple minutes to crisp up a bit more. Place them on a serving plate, sprinkle with chopped cilantro and/or green onion if using. Serve with the miso aioli.
For the miso aioli:
Place all the ingredients for the aioli in a blender: soaked cashews, garlic, apple juice, miso, apple cider vinegar, and sesame oil. Blend on high until completely smooth. You might have to stop and scrape down the sides. Adjust the consistency if needed by adding a tiny bit of water (or more apple juice). Taste and add a bit of salt if needed, to taste.
Serve the fries with the cashew dip, enjoy!