CheekyChicago

During the winter months, butternut squash is a staple in many dishes.

Last year, I had a friend ask if I’d ever eaten butternut squash fries, to which I replied, “Um, excuse me? Butternut squash fries?” I was immediately intrigued.

A big fan of sweet potato fries, I had not let my imagination wander over to the possibility of squash fries. Once I did, there was no turning back.

A type of winter squash, butternut squash tastes similar to pumpkin and can be roasted, toasted or pureed to make a variety of dishes. A natural anti-inflammatory, this squash can also help those who suffer from joint pain. It is high in beta-carotene as well, which helps reduce the severity of asthma and rheumatoid arthritis.

So, the next time you are craving fries, check out this nutty, sweet indulgence instead!

Butternut Squash Fries

Ingredients:

1 butternut squash, halved and seeded

1-2 tsp. olive oil or coconut oil

Spices, to taste (paprika, curry, cayenne, etc.)

1. Preheat the oven to 425 degrees.

2. Use a sharp knife to cut away the peel from the squash. Cut the squash in half, scoop out the seeds and cut the flesh into sticks like French fries. Toss into a bowl.

3. Sprinkle with olive oil or coconut oil (warm coconut oil to room temp) and spices. Place a lid on the bowl and shake until evenly coated.

4. Arrange squash pieces on a baking sheet and bake for 20-30 minute, turning halfway through baking time. Fries are done when they start to brown and become crispy. (Cooking times may vary.)