Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 At 01:51 PM 6/2/2008, you wrote: This weekend I tried once again to successfully make the butternut squash fries/slices. I am following your instructions, however, need some help. You suggest starting them at 425 degrees then reducing to 180 - 200 to get them more crispier. How long do you cook them at 425 then at 180-200? I have tried different times now, some burn some stay soft... no matter, they are all good, just looking for the best approach. Uhm... actually, I've never made butternut squash fries.... so I legitimately don't know! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2008 Report Share Posted June 2, 2008 Hello, This weekend I tried once again to successfully make the butternut squash fries/slices. I am following your instructions, however, need some help. You suggest starting them at 425 degrees then reducing to 180 - 200 to get them more crispier. How long do you cook them at 425 then at 180-200? I have tried different times now, some burn some stay soft... no matter, they are all good, just looking for the best approach. Thank you, Laurie CD diag 4/06 SCD almost 2 yrs Med free Quote Link to comment Share on other sites More sharing options...
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