Buffalo Butternut Squash Matchsticks With A Blue Cheese-Celery Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.Peel and seed the butternut squash, then cut it into thin matchsticks.
• STEP 3.In a large bowl, toss the squash matchsticks with olive oil, salt, and pepper.
• STEP 4.Spread the matchsticks in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy and golden brown.
• STEP 5.While the squash is roasting, prepare the buffalo sauce by combining hot sauce, melted butter, garlic powder, and honey in a small saucepan. Heat over low heat until the butter is melted and the sauce is well combined.
• STEP 6.Remove the squash from the oven and transfer it to a large bowl. Pour the buffalo sauce over the squash and toss to coat evenly.
• STEP 7.In a separate bowl, combine blue cheese, celery, and a drizzle of olive oil. Toss to combine.
• STEP 8.To serve, divide the blue cheese-celery salad among plates and top with the buffalo butternut squash matchsticks. Enjoy!

Cooking Tips

• Make sure to cut the butternut squash into thin matchsticks to ensure even cooking and crispiness.
• Adjust the amount of hot sauce in the buffalo sauce according to your spice preference.
• For a vegetarian version, use a plant-based butter substitute instead of regular butter.
• Serve the buffalo butternut squash matchsticks immediately for the best texture and flavor.

Storage and Serving

• Leftover buffalo butternut squash matchsticks can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the squash in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the leftovers on a bed of fresh greens for a delicious salad.