At Thanksgiving I tasted the best thing I have ever tasted in my entire life…a baked butternut squash recipe. This recipe had eggs in it, lots of butter, caramelized brown sugar, and a Rice Krispie cereal topping! It was definitely NOT a gluten free recipe, but my gosh…so good! I had never had this type of squash before, but I like other types of squash so I figured I would like it, without all the caramelized goodness!
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I started thinking about all the different things I could do with this type of squash that would be gluten free. I’ve seen a lot of different types of butternut squash soups, but I knew I didn’t want to go that route. I decided to make fries from it.
Baked Butternut Squash Fries
Ingredients
- 1 Butternut Squash
- Olive Oil
- Salt and Pepper, to taste
Directions
- Preheat the oven to 425 degrees. Put non-stick foil on a baking sheet (makes clean-up so easy!).
- Cut the ends off the squash and peel the skin off. You can use a vegetable peeler, but I just used a knife.
- Slice in half “hot dog style” (length wise for those of you that don’t remember that from elementary school!) and scoop the seeds out.
- Cut the squash into french fry looking pieces and place on the baking sheet.
- Using your Misto
 (if you don’t have one…definitely check it out…they are awesome!), lightly mist the butternut squash fries and sprinkle with salt and pepper (or the seasonings of your choice).
- Bake for about 20 minutes, flip the fries over and bake for another 20 minutes (or longer if you want them a little crispier).
These were to die for! Way better than any other fry I’ve had! You feel like you are splurging, yet these baked fries are so healthy and good for you!
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