Wednesday, October 23, 2013

Butternut Squash Strips

I am a huge fan of yams and sweet potato fries. With less calories, carbs, and sugar than yams, butternut squash is a healthier option and tastes amazing too. Needless to say, this is one of my new favorite recipes :)


Butternut Squash
Coconut oil or olive oil(I use coconut)
Sea salt and pepper
Cumin (optional)

Preheat oven to 400 degrees

With a sharp knife, cut off the ends of the squash and then cut in half.
Cut halves in half.

Using a spoon, remove seeds from each quarter.
With a sharp peeler, peel each quarter. Go over every surface more than once to make sure all the peel is removed.

Cut each quarter into strips
Put pieces in a bowl and toss with melted coconut oil, salt and pepper. I add a few dashes of cumin too.

Spread on cookie sheet and cook for about 45 minutes. They cook best if they are widely spaced. Place them far apart and use multiple cooking sheets if needed. Switch pans on oven shelves half way through cooking time.

***Cooking time depends on oven and what size you cut the fries so check often. They won't get very crispy, but you want them slightly brown.

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