Dill Butternut Squash Fries
Dill Butternut Squash Fries
Learn how to make paleo-friendly, and healthy butternut squash fries, straight from George Bryant's Book, The Paleo Kitchen.
Servings
4
Ingredients
- 1 large butternut squash (about 2 pounds)
- 3 tablespoon roughly chopped fresh dill
- salt to taste
- 1 tablespoon coconut oil, melted
Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut the bottom off of the butternut squash so you have an easy cutting surface. Use a sharp knife or a peeler to remove the skin of the butternut squash. Cut the squash in half, remove the seeds, and cut into fry-size strips.
- Toss the fries in a large bowl with the coconut oil, dill, and salt. Place fries on the prepared baking sheet, making sure not to overlap in order to keep the fries cooking evenly.
- Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.