Winter squash befuddles many of us. First, we think of it as a vegetable, when it is really categorized as a fruit. Second, its hardened shell makes it a challenge to cook. But if you put all that aside, winter squash, butternut or acorn, can actually add to the colors and flavors of your winter-time cooking. This recipe for roasted butternut squash fries offers a healthier but still yummy option to your typical french fry indulgence. These fries are not fatty and they are not fried, so dig in! Recipe serves 6.
2 medium butternut squash
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
1 tbsp. olive oil
1/2 tsp. salt
- Heat the oven to 425 F. Lightly coat a baking sheet with cooking spray. Next, peel the skin from the squash using a vegetable peeler. Cut the squash in half and scoop out the seeds. Cut the squash into even sticks, about 1/2-inch wide and 3 inches long. Thoroughly blot the pieces to wipe away any excess moisture.
- In a medium bowl, combine the squash, thyme, rosemary, oil and salt; mix until the squash is evenly coated. Spread onto the baking sheet. Roast for 10 minutes in the oven.
- Remove the baking sheet form the oven and shake to loosen the squash. Place back in the oven. Continue to roast for another 5 to 10 minutes, until golden brown.
This recipe works well with other vegetables such as sweet potatoes or acorn squash. Cut the vegetables pieces evenly so they cook evenly. The secret to perfect, crispy (not soggy) butternut fries is to give them plenty of space on the baking sheets. Each piece must have room for air circulation around it, or else it will steam under its neighbor’s weight.