As the seasons change, butternut squash is a staple in many dishes. 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. That is, until yesterday.
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 with joint pain. It is high in beta-carotene, which helps reduce the severity of asthma and rheumatoid arthritis.
So, the next time you are craving fries, check out this nutty, sweet indulgence.
1 butternut squash, halved and seeded
spices (paprika, curry, cayenne, etc.)
Preheat the oven to 425 degrees. Use a sharp knife to cut away the peel from the squash. Cut the squash into sticks like French fries and throw into a bowl. Toss with olive oil and spices, place a lid on the bowl and shake until evenly coated. Arrange squash pieces on a baking sheet and bake for 20-30 minute, turning halfway through baking. Fries are done when they start to brown and become crispy. (Cooking times may vary.)