Regardless of what part of the country you are in, winter squashes should be in season and available at your local farmers market. Our market has them for $0.59 a pound, so we’ve been loving them.
When buying a butternut squash, you want to pick one that has a longer and/or fatter neck because that’s where most of the squash is. The bottom part has squash, but also the seeds.
The following recipe for Butternut Squash Fries is one that we have been enjoying a lot lately.
- Here’s what you’ll need
- Butternut squash
- Organic olive oil
- Sea salt
- How to make:
- Cut the squash where the neck meets the fat bottom part.
- Remove any seeds from the neck. Save them for later to roast.
- Cut off the top part of the squash.
- Cut the squash into discs that are about 1/4-1/2″ thick.
- Cut the skin off the squash and save to make vegetable broth.
- When the skins are removed, cut the discs into fry shapes. The thicker the cuts, the longer it will take to roast.
- Put all of the fries into a bowl.
- Sprinkle on some olive oil and sea salt.
- Toss to coat.
- Put one baking sheet and into oven at 400 degrees.
- After about 30 minutes, flip the fries by hand or using a spatula.
- Roast for another 20 minutes.
- The most important part — enjoy!