Butternut Squash Fries

Butternut squash are in season right now. I like to make butternut squash fries because  they are low glycemic with lots of fiber.  They are also rich in phytonutrients and antioxidants.  Mostly I like them because the are rich and satisfying.

Butternut squash can be challenging to cut up.  The easiest way is to cut off both ends and peel the skin with a sharp vegetable peeler.  Cut the bulb part off, so you have 2 sections.  Cut each section in half, scoop out the seeds from the bulb section.  Proceed to cut into fried or what ever size you need for your recipe.

1 medium butternut squash about 2 1/2 lbs cut into 3/4″ x 2″ fries
2 tb olive oil
1 tsp Celtic sea salt
1 tsp smoked paprika

Peel the squash and remove the seeds.  Cut the squash into 1/2″ thick strips.

Preheat oven to 400° F Place butternut squash in bowl and toss to coat with the olive oil, salt, pepper and smoked paprika Spread onto a rimmed baking sheet and arrange into a single layer.

Bake for 30 minutes, turning with a spatula half way through. They are done when slightly brown on the outside and soft on the inside. Taste and add additional salt if needed.  Serve immediately.

Gulten Free, Dairy Free, Vegan, Paleo, Nut Free           PRINT RECIPE

Butternut Squash Fries

1 medium butternut squash about 2 1/2 lbs
2 tb olive oil
1 tsp Celtic sea salt
1 tsp smoked paprika

• Peel the squash and remove the seeds.  Cut the squash into 1/2″ x 2″ thick strips.
• Preheat oven to 400°
• Place butternut squash in bowl and toss to coat with the olive oil, salt, pepper and smoked paprika
• Spread onto a rimmed baking sheet and arrange into a single layer.
• Peel the squash and remove the seeds
• Bake for 30 minutes, turning with a spatula half way through.
• They are done when slightly brown on the outside and soft on the inside.
• Taste and add additional salt if needed.  Serve immediately.