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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!
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.)