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Butternut Squash Fries
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Hungry Girl
| 1 | medium butternut squash, about 2 pounds |
| 1/8 tsp. | kosher salt |
Preheat oven to 425 degrees.
Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise and then scoop out all seeds.
Next, cut squash into french fry shapes. Use a crinkle cutter to make authentic-looking crinkle-cut fries. Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt. Toss squash to evenly distribute salt and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.
Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fires, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
Each serving=125 calories
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