The key to these fries is making sure your 'fry' is fairly thin. About a 1/4". Be sure to place the rack in the upper third of oven near the heating element.
Course
Side Dish
Cuisine
American
Keyword
easy side dish recipe, kid-friendly recipes, vegetarian
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4servings
AuthorLinda Spiker
Ingredients
1large butternut squashpeeled and cut into 'fry' shape (3" by 1/4")
extra virgin olive oil
2-3Tablespoonsfresh rosemarystrip leaves from stem and chop
sea salt and freshly ground pepper to taste
Instructions
Preheat oven to 400 degrees and place oven rack in upper third of oven.
Use "Y" peeler to peel butternut squash (or sweet potatoes) scoop out seeds.
Cut into fry shapes about 3" by 14" and place on a parchment covered cookie sheet.
Drizzle with olive oil till veggies are all glistening but not drenched.
Sprinkle with sea salt, pepper and rosemary. Toss.
Then spread in a single layer on cookie sheet and place in oven for 40-50 minutes until squash is cooked and edges are brown. Flip the fries about halfway through cooking time.