These baked Butternut Squash Faux Fries are an amazing alternative to their potato brethren. They taste just as amazing as sweet potato fries, and are remarkably similar, but come in way less on their calorie count!
Not to say anything bad about zucchini, but the health benefits of winter squash far exceeds that of their summer time family. The butternut squash is high in fiber and low in fat, making it a very heart-healthy choice.
This fruit is full of potassium, B6, folate, and last but not least carotenoids! A 1-cup serving will give you nearly half the recommended daily dose of antioxidant-rich vitamin C. And what's more? It's an anti-inflamitory as well.
I was a little concerned whether this squash would hold up to being baked, or if the fries would get 'soggy', as I've known zucchini fries to do if not done properly.
Thankfully they worked out beautifully and actually held up way better than fresh sweet potato baked 'fries' tend to.
Butternut Squash Faux Fries
Servings: 4 • Size: 3/4 Cup • Calories: 76.5 • Fat: 1.9 g • Carb: 16.7 g • Fiber: 4.6 g • Protein: 1.3 g • Sugar: 0.2 g • Sodium: 300.8 mg
1 Medium Butternut Squash (About 3 C.)
1 Tbsp. Extra Virgin Olive Oil
1/4 Tsp. Sea Salt
1/2 Tbsp. Dry Ranch Seasoning
Preheat the oven to 400 degress F. and line a baking sheet with foil. Top with a wire rack for baking and set aside.
Peel your squash. I used a potato peeler.
Cut each end off of the squash.
Cut the squash in half and scoop out the pulp and seeds. Discard or set aside to use for something else.
Slice the squash into 1/4"-1/2" thick sticks and place into a large bowl.
Place the squash in a single layer on the prepared baking sheet and bake for 40-50 minutes or until starting to brown on the ends.
Once done, remove from the oven and allow to cool slightly.