A deliciously different take on traditional crispy white potato fries.These come out of the oven soft and tender.
Butternut squash fries are nutty and sweet almost, very close to pumpkin.
They’re light and wholesome.
Butternut squash fries happen to be fantastic and very tasty.
Healthy for you. butternut squash is a vegetable loaded with vitamin A, a good source of fiber, potassium, and magnesium. And the best part is that since butternut squash is a vegetable, it contains no fat, no cholesterol.
Fleur De Sel is hand raked and harvested in France. The name Fleur De Sel comes from the aroma of violets that develops as the salt dries. Only the premium, top layer of the salt bed is used. Each signature container is sealed with a cork top and signed by the Salt Raker who harvested it.
Fleur de sel is a ‘finishing’ salt; you don’t cook with it, but sprinkle it over just before serving. I like it on leafy green salad.
Butternut squash is so versatile. Good in savory dishes and also a great addition to bake goods.
- 1 (2 pound) butternut squash, halved and seeded
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon Fleur de Sel
- Preheat the oven to 400 degrees. Put the cookie sheet in the oven while it’s preheating so the fries don’t get soggy.
- Peel the squash and cut the squash into sticks like french fries.
- Put the squash pieces in a large Ziploc bag along with all the olive oil and the sea salt, and paprika. Shake until they’re covered.
- Arrange squash pieces on the baking sheet.
- Bake for 20 minutes turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy. Sprinkle Fleur de Sel before serving.
Sites That Link to this Post
- Butternut Squash Fries – Full of Flavor without the Guilt | April 6, 2014