Yield: 2 servings
My latest Buffalo-flavored obsession needs little introduction. It’s the traditional bar food with a side of compassion.
2 tablespoons melted vegan butter
.75 to 1 ounce dry Buffalo mix (I prefer mild)
20 ounces butternut squash cut into fries
1/4 cup vegan sour cream or Daiya brand blue cheez dressing
1/4 cup shredded vegan parmesan (I like Follow Your Heart)
1/4 cup finely diced celery
Preheat oven to 450 degrees. Melt butter in a rimmed baking sheet. Add squash fries and gently toss to coat. Sprinkle with Buffalo mix and gently toss well again to evenly coat. Roast for approximately 20 minutes, stirring occssionally. Or until golden and slightly caramelized. Cool slightly. Divide in half and top each serving with half each of the sour cream or dressing, parmesan, and celery.