Roasted butternut fries

By Julie Van Rosendaal on September 09, 2013
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 vegetable oil
salt and pepper


1. 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.

2. 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.

Serves 4-6.

Per serving:

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.

By Julie Van Rosendaal | September 09, 2013

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