Buttercup Squash Fries with Sage Aioli
Ingredients
- 1 medium-sized buttercup squash (about 3 to 4 pounds)
- About 3 Tbsp. olive oil (add 1 Tbsp for greasing pan if you aren’t using parchment paper)
- 1/4 tsp salt
- Optional coating for the fries
- 2 1/2 Tbsp cornstarch
- 2 tsp cornmeal
- 1 raw egg yolk at room temperature
- 1 tsp lemon juice
- 1 tsp vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/3 cup mild olive oil
- 1/3 cup grapeseed oil
- 2 cloves of crushed garlic (more or less depending on your taste)
- 6 to 8 fresh sage leaves chopped very finely
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