Butternut Squash Fries
Rethink your French fries with this healthy, seasonal vegetable.
Yield: Serves 6
Try sprinkling them with different seasonings before roasting (about ½-1 tsp). Curry powder, cumin, chili powder, garam masala, rosemary or thyme are good ones to try. - Terry
- 1 butternut squash (about 3 lbs), peeled, halved, seeded, cut into ½-inch thick about 4 or 5-inch long sticks (the bottom portion of squash will be c-shaped pieces)
- 1 Tbsp. canola oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Preheat oven to 400 degrees. Line 2 large baking sheets with nonstick foil (or regular foil coated with nonstick spray).
Divide squash evenly between baking sheets. Drizzle each with 1 ½ tsp oil, ¼ tsp salt and 1/8 tsp pepper. (Add spices or herbs if desired).Toss to coat.
Spread out on baking sheets, making sure to leave some space between squash pieces
Roast 20 minutes. Turn squash; return to oven and roast 12 to 15 minutes or until golden and tender. Sprinkle with additional kosher salt if desired.
Recipe and photo created by Terry Grieco Kenny for Diets in Review.com