Butternut Squash Fries & More Buffalo Chicken Bites

We had a going away party last night. We planned it back when next week would have been our last week in Colorado, as a way to get rid of food and spirits that we didn’t want to take with us to Texas. Even though we’ve still got another month and a half before we pick up and start moving, we decided to have the party anyway, and, order the UFC fight (still can’t believe Lesner was out in less than five minutes).

We made some amazing Chicken Bites in three flavors: Frank’s Buffalo Sauce, Teriyaki, and Barbecue – one day I might share Dad’s amazing bbq sauce recipe with you, maybe. We marinated in sauce overnight and had some wonderfully flavored bites. I love using ziploc bags to mix sauces and marinades… and to use as a marinating container.










We’ve also had half of a butternut squash asking to be eaten since I made Butternut Squash Soup last week. Not having any sweet potatoes, I thought, HEY let’s make some Butternut Squash Fries. Sounds great, right?

In fact, the flavor was phenomenal.


I had some lovely little fries cut from the squash. 





In the aforementioned ziploc bags, then tossed with two tablespoons of olive oil, about a tablespoon of Lawson seasoning salt, a tablespoon of cumin, and a teaspoon of curry powder.



I spread them in a single layer on a cookie sheet and baked at 350 for 35 minutes. 

I scooped from the cookie sheet …. and got a giant pile of mush! Very delicious mush. But not so appetizing in appearance. What a bummer. I didn’t even take a photo!



I still set them out, but got lots of surreptitious “Hey, Erin… what’s that?”


I’m not sure why they didn’t crisp up, but suspect it’s due to squash’s tendency to soften SO much. I was too worried to let them bake and potentially soften even more. I still ate these delicious munchies…. though they weren’t so crunchy.


Oh well. I was going to let this disaster go quietly into the night, but just today, via Alex @ A Moderate Life, found this awesome blog carnival called Food Disasters, and it is with great pleasure that I link this post. 

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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9 Responses

  1. Matilda says:

    Thanks for linking up your great little “disaster”!

    I started this blog carnival because my recipes have an unexpected twists so often, that I could have an entire blog dedicated to the topic… I also love to read the funny stories!

  2. Debra says:

    to detour from the ‘mush’ factor, bake for about half the time and then broil for the last few minutes. Makes em crispy!

  3. @ Matilda, thanks! I love blog carnivals AND I completely love the theme of yours!

    @ Debra, great advice! Thank you!!! I may make these again soon for a more personal consumption!

  4. janet says:

    I love your attempt at squash fries. The spices sound great but so sorry to hear they didn’t crisp up as expected. But nothing really beats roasted squash, yum!

  5. Patricia says:

    If you make this again, please let us know how they turn out, squash fries sound great, but squash no matter how it is cooked sounds great to me. Your chicken bites sound great, would love for you to post that recipe. Have a great week. Patricia

  6. @ Janet, when you don’t succeed try, try again! I’m going to use Debra’s suggestions and see if they help.

    @ Patricia, I commented on your blog, but the link to the Buffalo Chicken Bites is included in the recipe above, or you can go here: http://www.ekatskitchen.com/2010/10/buffalo-chicken-bites.html

  7. Butternut squash fries sound so amazing…a shame they did not hold up, I am sure you are right about the cause. I’d eat the mush though 🙂

  8. wow what a fabulous idea yum!

  9. OOOO – I LOVE butternut squash. (I won $100 once for my Butternut Squash Casserole…will be sure to share that with you sometime). These sound lovely…wish I could come to your house to enjoy them. =) A great dish!

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