There comes a time in all of our lives where our metabolism slows down and our bellies get bigger. It is nature and just part of life.
If you are a french fry junkie like me, you will need to supplement your greasy craving for a healthier version of fries! This is where these delicious and Healthy Butternut Squash Fries come in!
Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
- Images of Butternut Squash
- PAM Olive Oil
Reminder, not all ingredients are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
More Easy and Healthy Side Ideas:
Healthy Brussels Sprouts Recipes
Healthy Roasted Hawaiian Medley
More Squash Recipes:
From Minnie: Hooo-eeey, these are delicious! So good that there is no way anyone would ever know that they are so very healthy! These are definitely going on our list of foods that we have very often!
From Kelli: Try it with Bacon Salt for an amazing alternative!
Make a meal of it:
Main: Minnie’s Mini Meatloaf (or! I love to pair it with this quick, easy, flavorful Balsamic Chicken Breasts Recipe!)
Side: Butternut Squash Fries
Side: Cool Cabbage Slaw
Dessert: Low Calorie Cookies
Healthy Butternut Squash Fries Recipe
Check out these Healthy Butternut Squash Fries!
Ingredients
- 1 - 2 pound butternut squash
- PAM Spray Olive Oil
- Salt
Instructions
Preheat the oven to 400 degrees F.
Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick).
In a large bowl, spray and toss the squash with PAM, using your hands to evenly coat each one. Lay them on a wire rack set on top of a foil-lined baking sheet and salt them generously.
Bake for about 40 minutes, flipping halfway through for even crispness. Serve immediately with extra salt and ketchup.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 121Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 155mgCarbohydrates: 24gFiber: 7gSugar: 4gProtein: 2g
Miz Helen
Friday 8th of December 2017
Congratulations! Your post is featured on Full Plate Thursday this week and will be pinned to our Featured Board. Thanks so much for sharing with us and enjoy your new Red Plate! Miz Helen
Christine
Thursday 30th of November 2017
These will totally help by satisfying cravings! Can't wait to try! Found you through the Tasty Tuesday link up :)
Helen at the Lazy Gastronome
Monday 27th of November 2017
ooohhh - these look so good! PINNED! Thanks for sharing at the What's for Dinner party!
Helen at the Lazy Gastronome
Monday 27th of November 2017
ok - well - wouldn't let me pin. Said there was nothing pinnable on the page??
Rebeca
Tuesday 18th of February 2014
How do you peel butternut squash? Or am I making something big out of something simple? Sounds great.
Kelli Miller
Sunday 23rd of February 2014
Hi Rebeca, if you scroll through the comments, one of my readers left a great explanation :-)
Leslie Moyer
Saturday 22nd of February 2014
Re: peeling butternut squash..... I try to choose butternut squash with a smaller round end and a longer neck. Then, I just cut off the round end and set it aside. (You can use it later as you might acorn squash.) Then I cut off the top of the squash (the end where the stem was attached). Then I set the prepared "neck" piece on one of its flat ends on a cutting board (making a tall "column") and I slice the skin off in small sections down towards the cutting board. Make sense? If the neck is really long, you can cut it in half so that you have two columns, making it not so unwieldy.
Sinea Pies
Thursday 13th of February 2014
Wow, had no idea they'd make delicious fries! Makes sense, sweet potatoes do. Thanks for sharing. :)