Butternut Squash Fries

Here's a yummy butternut squash recipe that I found on the Sugarfoot Organic Farms website. These are very similar to sweet potato fries, sweet and a little salty. I used coconut oil to bring out the buttery flavor and make them a little sweeter. I went ahead and used a whole butternut squash to make enough for afternoon snack and supper. This made 4 small batches in my toaster oven (my oven was occupied). I tried a few different cuts and found the best ones were shaped like shoestring fries, but a little bigger, and cutting them with square ends helps them to cook evenly. (You can see the best fries in the bottom of the picture, and the small overcooked ones in the back.) After cooking, I sprinkled with a little cinnamon.

Butternut Squash Fries

• Butternut Squash
• Salt
• Coconut Oil
• Cinnamon (optional)

Preheat oven to 425°. Peel butternut squash. Slice in half length-wise and de-seed. Cut into french fry shapes. Use 1-2 TB coconut oil to grease foil-lined baking sheet (for easy clean up). Add half the fries and toss to lightly coat with the oil. Spread evenly and sprinkle with a little salt. Bake for 40 minutes or until edges are lightly browned and crispy. Flip fries halfway through. Sprinkle with cinnamon, if desired. Makes 2 batches.