Who needs potato when you’ve got butternut squash?
Potatoes are a great source of carbs when eaten in moderation & also rich in certain vitamins + minerals. But, butternut squash is where it’s at if you want to load up on fibre, vitamin C + antioxidants while still getting your French fries fix! Basically, it’s a best of both worlds situation!
When it comes to fries, it’s all about nailing the slicing + baking technique more than it is about seasonings! I like to keep seasonings simple & roast them to perfection so they’re crispy, thin, crunchy & full of that charred flavour!
Serve these as is, as a side dish with your fave burger or chicken sandwich, in bowls or as a healthier alternative to French fries in homemade poutine!
- 1 butternut squash, peeled & sliced into thin French fries
- 2 tbsp. nutritional yeast (or Parmesan)
- 2 tsp. dried parsley flakes
- 2 tsp. dried oregano
- 1/4-1/2 tsp. sea salt, depending how salty you like your fries
- 1/4 cup raw organic apple cider vinegar or avocado oil
- Preheat the oven to 425F & line a baking sheet with parchment paper or a silicone baking mat.
- Add the fries to a large mixing bowl & season with the spices & apple cider. Toss to coat.
- Place the fries on the baking sheet in a single layer.
Bake for 30-35 minutes until browned & crispy. You can also broil them for a couple minutes once they’re baked if you like them extra crispy & almost burnt!