Messy Fries

Butternut squash fries topped with chili and covered in cheese

Disclosure: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

If you've ever been to Tuscaloosa, Alabama on a weekend night you've probably seen a line of people standing near a little hut. That hut is called Quick Grill, and it is where everyone went to grab a late night bite post bar.

More importantly, it's the home of Messy Fries.

What are Messy Fries? Well, they're fries and they're messy.

They are the exact opposite of health... Fries, covered in chili, with a mound of cheddar on top. I'm pretty positive they put an entire 8 ounce bag of shredded cheddar on top of each box of Messy Fries.

And I'm pretty positive that I ate my own box of Messy Fries on more than one occasion.

So I decided to make my own version of Messy Fries. One that won't make my esophagus burn with regret.

My Messy Fries are the opposite of the original Messy Fries in color. I use butternut squash to make the "fries" and white cheddar because white cheddar is the best. I made a quick chili with beans while the butternut squash fries were baking.

If you've never tried butternut squash to make fries, you are seriously missing out. Just ask my sister.

A little note about making butternut squash fries: peeling the butternut squash is the most unpleasant part. Once the squash is peeled and sliced into sticks, you will sprinkle them with salt to release some of the moisture. This will help them get crispier. Let them sit while the oven preheats.

Then spread them in a single layer on baking sheets. You do not want them to touch; otherwise, they'll steam and won't get crispy.

The key to good Messy Fries is the cheese. You must cover, and I mean cover, with cheese. The cheese is extremely important for Messy Fries.

I used the Cabot Legacy Collection White Oak Cheddar, and I couldn't have made it any tastier if I tried.

It has the perfect balance of buttery richness and sharpness. It's a little bit sweet, so it pairs exceptionally with the butternut squash fries {they are a tiny bit sweet} and the spicy chili on top.

[clickToTweet tweet="ad: These Messy Fries are a must make cheesy #appetizer @Cabotcheese" quote="ad: These Messy Fries are a must make cheesy #appetizer @Cabotcheese"]

Every bit of effort you put into making the butternut squash fries is so worth it!

These are great for a Super Bowl party or just for a weeknight dinner. The butternut squash fries are delicious and filling, and the bean chili + cheese gives you extra protein.

Once you try these multi-tasking Messy Fries, you'll never want "fries" any other way.

Messy Fries

Butternut squash fries topped with chili and covered in cheese

No ratings yet

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Author: Meme

Ingredients

• ▢ 1 butternut squash 2-3 lb
• ▢ ½ teaspoon salt divided
• ▢ 4 teaspoon olive oil divided
• ▢ 1 large onion diced
• ▢ 2 ½ teaspoon chili powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon cayenne pepper
• ▢ 8 ounce can no salt added tomato sauce
• ▢ ¼ cup water
• ▢ 15 ounce can red kidney beans rinsed and drained
• ▢ 4 ounce Cabot Cheese {I like Cabot Legacy Collection White Oak Cheddar Cheese}

Instructions

• Peel and slice the butternut squash into fry-like shapes. Lay flat on a towel and sprinkle with ¼ teaspoon salt. Let sit while the oven preheats.
• Preheat oven to 400*F.
• Pat the squash dry and toss with two teaspoons olive oil. Put the squash fries in a single layer on a baking sheet {you will likely use two baking sheets}. Don't crowd the baking sheets or let the squash fries touch each other. Transfer to preheated oven and bake for 30-40 minutes, flipping halfway through cook time.
• Meanwhile, heat remaining two teaspoons olive oil in a saucepan over medium high heat. Add diced onion and sauté for 5 minutes. Add chili powder, paprika, garlic powder, cumin, cayenne pepper, and remaining ¼ teaspoon salt. Stir for one minute, and pour in tomato sauce, water, and kidney beans. Let simmer over medium low heat, stirring occasionally, until thick. Keep warm.
• When squash fries are done, arrange them in a circle on a foil lined baking sheet. Top with chili mixture and cover with cheese. Bake for about 5-8 minutes, until cheese is melted. Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

[showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
*

Meme