Veggie Tales: Butternut Squash Fries

20 Mar

In my experience, squash is a food that you either love or hate. For the squash haters out there, I suggest you give this recipe a try! This healthy recipe was actually recommended by my hubby for March’s new veggie. Squash can be a little hard to peel and cut, but besides that, these fries were so easy to make. It was such a nice spin on the usual baked squash recipes. This could be a good option for getting kids to eat their veggies too, since it’s in french fry form. 🙂 Anyways, these went over very well – here’s my hubby’s take:

“Simply put, they taste and look like sweet potato fries. As my wife said, you could probably trick someone and say they are really soft sweet potato fries, and they wouldn’t know! I liked mine with a little burnt crispiness to it, but will definitely give these a try again. It’s a great alternative with a burger and/or hot dog!”

Butternut Squash Fries

2-3 Tbsp Olive Oil (start with 2, use more if needed)
1 lb Butternut Squash, peeled, seeded, and neck cut into 3/4 inch “sticks”
1 tsp Salt
1/2 tsp Chili Powder, more to taste if needed

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray as needed.

Toss the fries in olive oil until all are coated. Arrange the fries on baking sheet and sprinkle with salt and chili powder.

Bake the fries, turning once, until desired crispness, about 14-18 minutes total. Four fries per serving. (1 Point Plus per serving)

*Notes: You will have the “bulb” of the squash leftover to use as desired. (I’m roasting mine with some butter and spices – yum!) Any hard winter squash would work in this recipe.

Source: Slightly adapted from Weight Watchers


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