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Herb roasted butternut squash fries

1
Vegetarian|Sides
6 peopleServes
6

To ensure even cooking, cut the vegetables so all pieces are uniform in size. This recipe also works well with sweet potatoes or acorn squash.

  • Olive oil spray, 1 x two-second spray(s)
  • Butternut squash, 4 cup(s), cubes, from 1 medium squash (about 2 lbs)
  • Thyme, fresh, 1 tbsp(s), chopped
  • Rosemary, fresh, 1 tbsp(s), chopped
  • Extra virgin olive oil, 1 tbsp(s)
  • Salt, ½ tsp(s)

Method

Preheat oven to 425°F. Lightly coat a baking sheet with nonstick cooking spray. Peel the skin from butternut squash. Cut the squash into even sticks, about ½-inch wide and 3 inches long.

In a medium bowl, combine the squash, thyme, rosemary, olive oil and salt. Mix until the squash is evenly coated.

Spread the squash onto the baking sheet, place in the oven and roast for 20 minutes. Remove baking sheet and shake to loosen the squash. Place the sheet back in the oven and continue to roast for another 5 to 10 minutes until golden brown.

TIP: You can also cook the butternut fries in an air fryer. Once coated with the oil and herb mix, spread the fries into the air fryer basket and set to 350°F for about 20 minutes.

Nutrition facts per serve
Makes 6 serves

Food Groups

V
Vegetables
0
F
Fruits
0
C
Carbohydrates
0.6
PD
Protein/Dairy
0
Ft
Fats
0.5
S
Sweets
0

Nutrition Facts

Calories64
Total Fat2.6 g
- Saturated Fat0.4 g
Cholesterol0 mg
Sodium198 mg
Total Carbohydrate11.1 g
- Dietary Fiber2 g
- Total Sugars2.1 g
-- Added Sugars0 g
Protein1 g

This recipe appears in

Healthy, flavorful meals are well within reach for anyone. Cook Smart, Eat Well is full of recipes that are easy to put together quickly with basic cooking techniques.

Buy it now