I found this recipe on Hungry Girl and I love butternut squash so I was very excited to try it. To be honest, it reminds me a lot of sweet potato fries. It took a while to crisp up, and mine never really got as crispy as french fries do, but it is a different way to get your veggies in. I enjoyed this, as did Matthew but the girls were not as big of fans. That didn't surprise me at all though.
1 butternut squash
1/8 tsp. coarse salt
Optional: additional coarse salt
Preheat oven to 425 degrees. Slice the ends off the squash, and then cut it in half width wise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then lay spears flat on it. (Use two pieces of bake ware, if needed.)
Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Enjoy!
Makes 2 servings (0 ww+ pts per serving)
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