Baked Ginger Cilantro Tempura Butternut Squash Fries


I don’t know about you, but tempura ANYTHING is solid in my book.  It’s like…you know…fried food but somehow a little more classy.  Less Popeye’s and more Boston Market.  Ya know?

So school started up again and I only have my capstone left–then I’ll be a real grown-up with a real Master’s degree!  Isn’t that exciting?  Except we’re moving again and all the BS that goes along with that is…well, BS.  I hate moving.  It hasn’t even been a full year that we’ve been in Colorado–by FAR my favorite place I’ve lived in my 26 years–and already time to bid farewell.  How is that fair?!  Since I graduated high school, the longest I’ve lived in one place was my year in Iraq.  Military life, man…it’s a little rough for this homebody.  Which is why fried foods come in handy.  We’re good friends.

Speaking of fried food, I chose to bake these since I’ve had a few mishaps of late frying things.  It seems that just…you know…THROWING things in a pot of hot oil doesn’t often end well for the skin on my arms and face.  Oops.  I need a deep fryer, like, last week.  Besides, I’ve been capital-L LAZY this winter.  Baking these meant I could dip ‘em, set ‘em, and bake ‘em quickly and watch The Mindy Project while they were in the oven.  Too easy.

Ginger Cilantro Tempura Butternut Squash Fries

Prep time:
Cook time:
Total time:
Serves: 4
  • 1 large Butternut Squash
  • 4 Eggs
  • 3/4 c Tapioca Starch
  • 1 T Fresh Cilantro, chopped
  • 1 T Fresh Ginger, grated
  • 1/2 t Salt
  1. Cut the squash into “fries,” about 3 inches long and 1/2 inch thick.
  2. Arrange on a greased baking sheet and bake for 15 minutes at 400 degrees. Remove and let cool.
  3. Make your tempura batter… whisk together the tapioca starch, eggs, and seasonings.
  4. Dip your half-baked squash fries in the batter, then arrange them on the baking sheet once again.
  5. Bake at 400 degrees for 15 minutes longer.


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