By DANA SPARKS
Mayo Clinic News Network
Roasted butternut squash fries are sweeter and healthier than traditional fries. Cut “fries” in uniform size for even cooking.
This recipe also works well with sweet potatoes or acorn squash.
ROASTED BUTTERNUT SQUASH FRIES
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
Heat oven to 425 Fahrenheit. Lightly coat a baking sheet with nonstick cooking spray.
Peel skin from butternut squash and cut into even sticks, about ½ inch wide and 3 inches long. In a medium bowl, combine the squash, oil, thyme, rosemary, and salt; mix until the squash is evenly coated.
Spread onto the baking sheet and roast for 10 minutes. Remove the baking sheet from the oven and shake to loosen the squash. Place back in the oven and continue to roast for another 5 to 10 minutes until golden brown.
Nutritional information per ½ cup: 62 calories; 2 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 0 mg cholesterol; 168 mg sodium; 11 g total carbohydrate; 3 g dietary fiber; 2 g total sugars; 1 g protein.