These mouthwatering chili cheese fries are loaded with flavor
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2
Author Meme
Ingredients
1mediumbutternut squash 2 to 2.5 pounds
¾teaspoonchili powderdivided
¼teaspoonsaltdivided
1teaspoonoilavocado or olive oil
½lblean ground beef or lean ground turkey breast
1green bell pepperdiced
1oniondiced
1clovegarlicminced
1cuptomatoes with juices {from a 15 oz. can no-salt added diced tomatoes}
¼teaspooncumin
½cupshredded cheddar cheese2 oz.
Instructions
Make the fries
Peel* the butternut squash, and slice into fry shapes. Lay on paper towels and sprinkle with ⅛ teaspoon salt.
Preheat the oven 400°F. Line a large baking sheet with foil; set aside.
When the oven is preheated and the squash fries have released their moisture {the paper towel will be damp}, put the fries on the baking sheet. Coat with 1 teaspoon oil and season with ¼ teaspoon chili powder.
Bake for 20-25 minutes, flipping fries halfway through baking.
Meanwhile, make the chili
Heat a large skillet over medium-high heat. Add ground beef, bell pepper, and onion. Break up the ground beef with a wooden spoon, and sauté until the beef is browned and the onions & peppers have softened. Reduce heat to medium.
Stir in the garlic, tomatoes, remaining ⅛ teaspoon salt, ½ teaspoon chili powder, and cumin.
Cook, stirring occasionally, until any juices {from tomatoes} have absorbed. Remove from heat.
Make the chili cheese fries
Arrange the squash fries is two circles {for two people} on the baking sheet.
Top evenly with chili, and sprinkle each with ¼ cup cheddar cheese.
Bake for 5-7 minutes, until cheese has melted.
Serve with chopped green onion, salsa, and/or plain yogurt if desired. Enjoy!
Notes
*I love my vegetable peeler! It's a Kuhn Rikon Piranha Swivel Peeler, and it works like a charm. It even makes peeling butternut squash almost painless. *Nutrition Facts per serving calculated with 93/7 ground beef.