Title: French Fried Butternut
Categories: Squash
Yield: 4 Servings
1 Butternut squash
Cooking oil
Brown sugar or honey
Salt & pepper
Bake whole squash at 325°F until peeling softens and can be removed
easily. This takes about 1 hour. Peel squash; slice in half
lengthwise and remove seeds. Cut into cubes. Drop squash in deep fat
and fry until evenly browned and tender throughout. Drain on paper
toweling. Add seasonings.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
