Bake-tastic butternut-squash fries
By smleonard
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Ingredients
- 1 butternut squash (about 2 pounds -- large enough to yield 20 oz. once peeled & sliced)
- 1/8 tsp. coarse salt
- Optional: additional coarse salt
Details
Servings 2
Adapted from hungry-girl.com
Preparation
Step 1
Preheat oven to 425 degrees.
Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, measure out and use 20 oz.) Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
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