Bake-tastic Butternut Squash Fries
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 204
- Total Fat
- 1 grams
- Sodium
- 258 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 9 grams
- Protein
- 4 grams
- Sugar
- 10 grams
- Total: 1 hr 5 min
- Active: 25 min
Ingredients
1 butternut squash (large enough to yield 1 pound once peeled and sliced)
1/8 teaspoon coarse salt, plus more, optional
Ketchup, as dip, optional
Directions
- Preheat the oven to 425 degrees F.
- Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
- Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
- Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
- Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
- Serve with ketchup for dipping, if using. Enjoy!