Curried Squash Fries With Spicy Ketchup

1. Preheat oven to 350.

2. Soak fries in water for at least an hour.

3. Pat fries completely dry.

4. Place fries in a gallon sized Ziplock container.

5. Add olive oil and curry powder to the bag.

6. Shake until the fries are evenly coated with oil and curry powder.

7. Arrange fries on a parchment lined cookie sheet approx 1″ apart.

8. Bake for 15 minutes.

9. Flip all the fries over and then bake another 15 minutes.

10. To make the ketchup, whisk together ketchup, cayenne, turmeric and coriander.

11. Serve fries hot with ketchup.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.534 g
Protein	0.6879 g
Carbohydrates	3.6466 g
Energy	18.7603 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0138 g
Water	0.7877 g
Aspartic acid	0.0916 g
Calcium, Ca	16.9837 mg
Lutein + zeaxanthin	119.8547 g
Fiber, total dietary	1.9945 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	203.33 g
Niacin	0.1859 mg
Vitamin A, RAE	19.3107 g
Arginine	0.034 g
Riboflavin	0.0171 mg
Tocopherol, beta	0.0003 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	0.0796 g
Stigmasterol	0.005 mg
Sodium, Na	2.1967 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0025 g
Total lipid (fat)	0.534 g
Manganese, Mn	0.7787 mg
Fructose	0.0293 g
Proline	0.0392 g
Fatty acids, total saturated 16:0	0.0394 g
Fatty acids, total saturated 8:0	0.0004 g
Sucrose	0.0838 g
Choline, total	3.2448 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	0.246 g
Serine	0.0162 g
Fatty acids, total saturated 10:0	0.026 g
Fatty acids, total saturated 18:0	0.008 g
Vitamin B-6	0.0275 mg
Selenium, Se	1.0727 g
Ash	0.4106 g
Fatty acids, total saturated 18:1 undifferentiated	0.2018 g
Pantothenic acid	0.0386 mg
Phenylalanine	0.0275 g
Beta-sitosterol	0.0033 mg
Copper, Cu	0.0668 mg
Betaine	0.867 mg
Thiamin	0.0083 mg
Methionine	0.008 g
Iron, Fe	2.1052 mg
Carbohydrate, by difference	3.6466 g
Phosphorus, P	19.027 mg
Folate, total	2.7773 g
Tocopherol, gamma	0.0446 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.0209 g
Valine	0.0348 g
Fatty acids, total saturated 18:2 undifferentiated	0.1455 g
Glycine	0.0299 g
Carotene, alpha	0.06 g
Glucose (dextrose)	0.0342 g
Fatty acids, total saturated 14:0	0.0253 g
Zinc, Zn	0.2521 mg
Isoleucine	0.0267 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.1592 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0049 g
Leucine	0.0421 g
Tocotrienol, alpha	0.0036 mg
Vitamin A, IU	386.1167 IU
Folate, DFE	2.7773 g
Tryptophan	0.0073 g
Vitamin C, total ascorbic acid	0.7676 mg
Phytosterols	0.7553 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.177 g
Fatty acids, total saturated 20:0	0.0029 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.0176 g
Vitamin K (phylloquinone)	3.6374 g
Fatty acids, total saturated	0.1174 g
Histidine	0.0103 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0027 g
Fatty acids, total monounsaturated	0.2144 g
Threonine	0.0169 g
Folate, food	2.7773 g
Fatty acids, total polyunsaturated 17:0	0.0101 g
Cryptoxanthin, beta	56.6047 g
Vitamin E (alpha-tocopherol)	0.9104 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	12.7513 mg
Lysine	0.0254 g
Potassium, K	104.7943 mg
Cystine	0.0085 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	1.5 1/2	0	0	0
Curry powder	1 teaspoon	6.5	1.1166	0.2802
ketchup	0.33 cup	0	0	0
Coriander	0.5 teaspoon	0.0383	0.0061	0.0009
Turmeric	1 teaspoon	9.36	2.0142	0.0975
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
delicata squash	1	0	0	0