Butternut Squash Fries

These are good.
No, really, they’re good.  I heart them.
They are one of my favorite side dishes to make, and truth be told… sometimes I’ll eat just them with the veggie being served that night.  Normal, right?  
Just try them, and report back if anyone else is crazy addicted to them. : )
Butternut Squash
Olive oil (just enough to drizzle with)
Kosher salt and pepper
Trim skin off of your squash and scoop out the seeds.
Cut into about 4 to 5 inch sections and cut into 1/4 to 1/2″ matchsticks using a knife or crinkle cutter.
Spread out on a rimmed baking sheet in single layer.
Toss with olive oil, sprinkle with salt and pepper.
Bake at 425 degrees for about 20 minutes, or until cooked through.
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