This is the perfect time of the year to use the fresh fall produce in different ways. Butternut squash fries are simple to make and yummy to eat! You can season the fries with other herbs to jazz up the flavor. Or you can just add sea salt and enjoy the delicious flavor. This winter squash grows on the vine and has a sweet, nutty flavor. As it ripens, the orange color become deeper and the taste grows sweeter and richer. It’s a good source of vitamins and minerals, such as vitamin C, vitamin A and vitamin E as well as magnesium and potassium.
Did you know that butternut squash is actually a fruit and not a vegetable? (It has seeds!) There are many ways to prepare it – roast, toast, bake, puree or mash. It’s so good you’ll want more. Try these fries and you’ll find they have more flavor than ordinary potato fries.
- 1-2 butternut squashes, peeled, seeded and cut into slices or sticks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- Preheat oven to 425 F.
- Peel the squash with a good vegetable peeler or knife.
- Cut in half and remove the seeds.
- Cut squash into long thin slices (about ¼ inch thick by 2 inches long). Or, simply cut into thin slices to make it easier.
- Place squash in a large bowl and generously coat with olive oil. Sprinkle with sea salt and toss.
- Lay squash fries onto 2 or 3 large baking sheets, making sure they are not overlapping.
- Roast in the oven for about 20-35 minutes (depending upon desired crispiness).
- Midway through, take fries out and turn them over with a spatula. You may need to rotate the baking sheets so that all get equally cooked and browned.
- Squash fries should be golden and partially crispy when done.
Weston A. Price/Traditional Foods
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