One sure sign of fall is the harvest of pumpkins, potatoes, and, of course: squash. This dish of baked butternut squash is sure to get you in the fall spirit. A blend of flavorful herbs and black pepper, these crisp fries are a delectable snack or side dish for any brisk autumn day. by Dziyana Zubialevich and Kelly Qiu
Adapted from paleoleap.com
- 1 large butternut squash (2 yams, or 2-4 potatoes can be used as substitutes)
- ¼ cup of olive oil or coconut oil
- 2-3 teaspoons dried herbs of your choice
- Sea Salt and freshly ground black pepper to taste
Preheat your oven to 425° F.
Cut the butternut squash in two and remove the seeds. Wash the middle and cut away the peel. Then cut the squash in wedges or sticks into any desired size.
In a bowl, evenly coat the butternut squash fries with the oil and the spices.
Line a baking tray with parchment paper and evenly spread out the fries on the tray.
Bake for 20 to 25 minutes or until golden and crisp.
Season with sea salt and freshly ground black pepper and serve.