Today I’m sharing a recipe for a healthier type of french fry: butternut squash fries! This recipe for dill butternut squash fries comes to you from The Paleo Kitchen cookbook. This is a simple recipe that will satisfy that salty french-fry craving.
I’m a huge fan of butternut squash, and I especially love when it’s roasted in the oven. After you make these dill squash fries, be sure to try my Indian roasted butternut squash recipe!
This side dish (or snack) is one of the many delicious recipes in The Paleo Kitchen cookbook written by by Juli Bauer and George Bryant. Their book is filled with paleo-friendly cooking tips and shopping lists. Plus, it has more than 100 recipes! It’s a great resource for those who are new to the Paleo diet.
Here are some of the recipes that you’ll find in this book:
- Breakfast: sun-dried tomato sweet potato hash, banana bread waffles, sweet potato quiche
- Soup/Salad: sage & shallot delicata squash soup, pumpkin tomato soup, creamy pesto chicken salad, steak fajita salad
- Main Dishes: shredded pork meatloaf, loaded bbq sweet potatoes, garlic & thyme standing rib roast, spaghetti squash chicken fritters
- Dessert: honey pistachio ice cream, lemon poppyseed cookies, chocolate coffee bread pudding
- Preheat the oven to 400°F (205°C). 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.