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Moroccan-spiced Fries

by Marissa on March 25, 2012

I know what you’re thinking. Fries? On this blog?

These aren’t just any fries. They’re acorn squash fries and you may want to hurry and try them before squash is out of season at the end of the month.

I knew that I wanted to make some comfort food with this squash and create fries but I wanted these fries to have BIG flavor. I had Morocco on the mind (I may or may not have been watching reruns of the Real Housewives of NEw York City trip to Morocco) so I did some research on what constitutes Moroccan spice.

  • cumin
  • ginger
  • salt (sea salt)
  • black pepper
  • ground cinnamon
  • coriander
  • cayenne
  • allspice
  • cloves
I had everything on hand except the coriander and allspice so I omitted the coriander and substituted some nutmeg in place of the allspice.
Once I created the spice blend, the rest was easy.
Pre-heat the oven to 400.
Slice the squash along the ridges into “fries” – make them as thick or thin as you like. Coat the wedges with olive oil
Sprinkle with the spice blend
Lay the wedges on a parchment-lined baking sheet
Bake for 35-40 minutes until soft
Do you have a favorite spice blend that would taste great on these fries? 
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