Squash Fries
The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked. The first I turned into butternut squash soup.
I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them. The boys must have eaten an entire 3 pound squash worth of oven fries. They chowed on them all afternoon and then asked for more. I ate quite a few myself, to me they were as sweet as candy.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
paleo
paleo
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 medium or large butternut squash
- grapeseed oil and olive oil to coat
- 1 teaspoon celtic sea salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 295 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Peel the squash and remove the seeds Cut squash into long thin slices (about ¼ inch thick by 2 inches long) Place squash in a large bowl and generously coat with equal parts grapeseed and olive oils Sprinkle with salt and toss Lay squash fries onto 2 or 3 large baking sheets Broil one tray at a time in oven until crispy Serve Hope you enjoy this tasty winter treat as much as we did! Posted on December 12, 2008 in carrots, cauliflower and squash and cooked veggies
