I had a really strong craving for some sweet potato fries, but I didn’t want to use one of my yellow containers. I had this butternut squash laying around and I knew I had to use it before it went bad. So…. Butternut squash fries were on the menu! They’re a little bit sweet, a little salty, and a little spicy. They definitely satisfied the craving!
Butternut Squash Fries – 21 Day Fix Approved!!
1 small butternut squash, peeled and seeds removed
1 tbsp. olive oil
1/4 tsp. pink Himalayan salt
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. black pepper
1/8 tsp. cayenne powder
Dash of cinnamon
- Preheat oven to 450F. Line baking sheet with silicone liner or aluminum foil.
- Cut squash into evenly sized fries. The smaller they are, the quicker they will cook.
- Place the fries into a bowl with the olive oil. Toss until all the fries are coated. Season with remaining ingredients and mix until combined.
- Place fries on tray and evenly spread out so no pieces overlap. Place into oven and bake for 20 minutes. Flip, and continue baking for another 10-20 minutes, or until desired crispiness is reached. I like them to be a little bit charred on the ends.
Note: If you want crispier fries, place them on a metal rack for cooking!