You know Autumn is here when the squash and pumpkin recipes start appearing all over the place. As much as I love Butternut Squash I really can’t disassociate it with the winter months so I tend not to eat it during Spring and Summer. But after months of cold salads I am ready to start tucking into my favourite squash again.
Soups, curries and casseroles are all great vehicles for Butternut Squash but I am hoping to get my fussy eater into the habit of eating and used to the taste of this vegetable on its own. And what better way to do that than in the form of fries!
Rich in Vitamin and fibre, Butternut Squash is an excellent choice of vegetable providing slow release energy for managed blood sugar regulation. It is also high in antioxidants and has some incredible anti-inflammatory properties.
I have to be honest and let you know that if you are expecting a crispy french fry then you are going to be a little disappointed. These Butternut Squash Fries won’t crisp up like a normal potato fry but they are still a fantastic way of introducing new vegetables to fussy eaters in a recognisable form.
- 1 butternut squash
- 1 tbsp olive oil
- sea salt to garnish
- Preheat the oven to 200c. Peel and cut the squash in half lengthways. Scoop out the seeds and then cut each half into fries or wedges.
- Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.
- Remove from the oven and sprinkle with sea salt.
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