No I did not wrap these fries in bacon! I did however cook them in bacon fat (YUM). Butternut is my go-to. I personally am not a sweet potato fan. Nor do I really like pumpkin. Anytime the recipe calls for one of these two I generally try to substitute butternut. My friends have been on a sweet potato fries (apparently sweet potatoes are a good break-up food). Although they’re good, part of me yearns for butternut instead. So today I made butternut fries in their stead. They are just as good. The smooth, buttery taste of the butternut lends itself well to the recipe, plus I could make it savory or sweet. I decided to do both naturally, seasoning it with nutmeg, ginger, cinnamon, and sea salt.
Bacon Butternut Fries
- Butternut Squash
- Bacon fat (or lard or tallow or coconut oil or ghee or coconut ghee or grass-fed raw butter or duck fat)
- Sea Salt
Let’s Make it Happen: This is the hardest and most time consuming part of the process: peeling and cutting the squash. Begin by removing the skin. Next cut off the neck of the squash (the part with no seeds). Cut off the top. Set it up on the cutting boards, cutting long slices into the squash. Now take each one and cut long slices again, literally making them into fries. Spread out on a rack. Melt bacon fat. Drizzle over the fries. Sprinkle with sea salt, cinnamon, nutmeg, and ginger. Bake @ 415 for 45 minutes or until golden and crisp.