Baked Candied Squash Fries
I apologize for the lengthy name of this recipe. It is interesting but each descriptor seems necessary. I wanted to stress the healthy aspect of being baked and the luxury part of being candied. Do any of you have difficulty, naming recipes? There is the tug to make it an interesting title so others will look at the recipe. There is the equally compelling tug, to make it brief, not to bore anyone. Should we tell it all in the title or just give a tease to the reader? How many words make up a title with clarity?
I know, there are no pat answers, for the questions but what guidelines can we make, to bring our readers, the titles they are looking for.
Do you want to know the recipe comes from Pioneer Woman or Ina Garten in the title?
If you are using a food with many identities, do you want the butternut squash or Idaho potato in the title?
Do you even look at the titles? Is it the photos that grab your attention?
While, I am asking questions, how many photos, do you like in a post? Do you want tutorials? Does a bad photo turn you away from reading the post? Would you look at posts without photos?
If I can get some answers, I will be glad to write up your responses in an informational post.
Candied Baked Butternut Squash Fries
Ingredients
1 pound butternut squash, peeled, seeded and cut into the shape of fries
spray Canola oil
1 teaspoons pumpkin-pie spice mix
1 tablespoon honey
Method
Preheat oven to 400°F.
Grease a cookie sheet or large roasting pan.
Peel and de-seed squash. Cut into the shape of fries. The cook time should be determined by the size of the fries.
Mix honey and pumpkin pie spice in a small bowl. Brush it over fries. Spray lightly with oil.
Bake 15 to 20 minutes until fries are soft enough to eat but not mushy.
Enjoy.
Linked to Inspire me Monday
Homemaker Monday See Ya in the Gumbo
1 pound butternut squash, peeled, seeded and cut into the shape of fries
spray Canola oil
1 teaspoons pumpkin-pie spice mix
1 tablespoon honey
Method
Preheat oven to 400°F.
Grease a cookie sheet or large roasting pan.
Peel and de-seed squash. Cut into the shape of fries. The cook time should be determined by the size of the fries.
Mix honey and pumpkin pie spice in a small bowl. Brush it over fries. Spray lightly with oil.
Bake 15 to 20 minutes until fries are soft enough to eat but not mushy.
Enjoy.
Linked to Inspire me Monday
Homemaker Monday See Ya in the Gumbo
Yes I have a VERY difficult time naming recipes. I have one now that I'm still trying to name, my husband suggests Strawberry Sex as an attention grabber. The name can grab my attention but it's usually the picture. I thinks posts should have at least one photo - the finished product. Other pics are nice but not really necessary, I sometimes wonder why I bother with more than the one photo, but I usually do.
ReplyDeleteThis squash sounds wonderful! Pinning.
Ha! I'm following the Nigella way of naming recipes, which is just naming what's in it. =D
ReplyDeleteI think the length of the title suits this perfectly!
ReplyDeleteI too am more attracted to a photo first before I'll look at the recipe, so I would say a nice photo is important. I am a visual person, the more photos there are (think step-by-step photos) the more likely it is for me to try a recipe.
ReplyDeleteI have the hardest time naming a dish. I want the title to be descriptive, but not too long. That's hard to do sometimes.
ReplyDeletePhotos definitely draw me in more than a title though. Tutorials are great if it's something with complicated steps or an unusual method of prep. I used to do tutorials a lot, but just don't have the time.
Thank you for linking these fries. I love that they are candied.