Crispy on the outside, soft on the inside – you can’t beat this healthy, sweet and seasonal alternative to potato fries.
1 medium-to-large sized butternut squash, peeled, seeded and cut into sticks
1-2 tablespoons organic, cold pressed extra virgin olive oil
6-8 sprigs of fresh organic thyme, stems removed
1/4 to 1/2 teaspoon smoked sweet spanish paprika
1/4 to 1/2 teaspoon garlic powder
sea salt & fresh black pepper, to taste
Preheat oven to 425 degrees.
Line a baking sheet with foil. Lightly spray with olive oil (we love using the Prepara Olive Oil Mister for this task).
In a large bowl toss butternut squash sticks with olive oil, fresh thyme, garlic powder, paprika, sea salt and black pepper.
Bake approximately 15 minutes, until fries become golden brown and flip over. Bake another 10-15 minutes.
Food Facts: Butternut squash — a member of the cucurbitaceae family, which includes gourds and melons — is native to the Western Hemisphere and most likely originated in Mexico. Once called “the apple of God,” the butternut squash was prized by American Indians, who believed its seeds increased fertility.
Although this pear-shaped vegetable, also known as winter squash, didn’t debut on the consumer market until 1944, it made a big impression, working its way into soups and casseroles throughout the world. It has a sweet, nutty taste and is almost indistinguishable from pumpkin — probably why Australians refer to it as “butternut pumpkin” — and can be substituted in most recipes that call for pumpkin.
But this versatile veggie is packed with more than just taste possibilities; it’s also loaded with vitamin A — 1 cup of cooked squash has 457% of the recommended daily allowance — and is a good source of fiber, potassium, and magnesium.