Rosemary Butternut Squash "Fries"
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.
Servings 4 servings
Ingredients
- 1 large butternut squash peeled and cut into 'fry' shape (3" by 1/4")
- extra virgin olive oil
- 2-3 Tablespoons fresh rosemary strip 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.
- Serve hot!