Ditch your usual
potatoes and try sweet,
beta carotene-rich fries
made from squash. The
thick neck of a butternut
squash works best for
cutting into even sticks.
1 butternut squash
canola, olive or other mild
salt and pepper
Preheat the oven to 450°F. Cut the
thick neck off the butternut squash
and keep the round end for another
use. Peel the neck and cut it in half
lengthwise, then into even-sized
1/4-inch thick sticks.
Toss the squash sticks with oil to
coat well, and sprinkle with salt and
pepper. Spread in an even layer on a
heavy baking sheet (one that’s dark
in colour will help them to brown)
and bake for 10-15 minutes, turning
once or twice, until golden and
crisp. Serve immediately.
306 calories, 11 g fat
(7.2 g saturated, 3.2 g monounsaturated,
0.6 g polyunsaturated), 36 m
g cholesterol, 34.7 g carbohydrate,
15.1 g protein, 1.7 g fibre.
Originally published in ParentsCanada magazine, October 2013.
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