INGREDIENTS
•
For fries:
•
1 large kabocha squash, unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons
•
2 tablespoons extra-virgin olive oil
•
1/2 teaspoon sea salt
•
For dip:
•
3/4 cup nonfat Greek yogurt
•
1 teaspoon sriracha (use more or less, depending on desired heat)
•
1/4 teaspoon sea salt (optional)