Buttercup Squash Fries with Sage Aioli

Buttercup Squash
  • Buttercup squash, peeled, seeded and cut into ½”-3/4” wide matchsticks
  • 3 TBLS olive oil
  • Salt, to taste
  • 2 tsp cornmeal
  • 1 raw egg yolk, at room temp.
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • 2/3 cup olive oil
  • 2 cloves garlic, minced
  • 6-8 fresh sage leaves, minced

Preheat oven to 450. Toss squash pieces with 3 TBLS olive oil, salt, and cornmeal. Lay fries in single layer on parchment paper-lined baking sheet. Bake 15 min, flip over, and bake 10-15 more min. Meanwhile, whisk mustard, lemon juice, vinegar, salt, and egg yolk. Pour in olive oil extremely slowly, while continuously whisking. Whisk in garlic and sage. Serve as a dip for the fries.