Butternut Squash Fries
Prep:
20 min
|
Cook:
35 min
2-4 servings
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Easy
Ingredients
1 butternut squash with a long neck
salt
olive oil
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1 butternut squash with a long neck
salt
olive oil
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
AIP
CDED P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 425°F (218°C).
- Peel the skin off the neck of the butternut squash with a vegetable peeler.
- Cut off the ball of the squash and the top end of the neck with the stem, leaving the peeled neck for slicing.
- Cut the butternut squash into 1/4 inch (6 mm) thick fries.
- Coat lightly with olive oil.
- Lay fries neatly on a baking sheet with a rack so that they are not touching.
- Salt as desired.
- Bake in the oven for 35 minutes or until the ends start to turn brown (check periodically to prevent burning).
- Remove from the oven and serve.
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Nutritional Info
Storage
Notes
Using a baking sheet with a rack helps cook the squash evenly by allowing air circulation under the fries. It also helps keep the squash drier by allowing excess oil and moisture to drain below the rack. If you do not have a rack, you can cook the squash directly on the baking sheet, but best results may be obtained by turning the fries half-way through the cook time.
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