Yep, I'm roasting vegetables again. It's just my favorite way with veggies. I found this great idea on Pinterest (go figure) and decided to give it a try. It's a recipe by This Southern Mom Cooks and it came just in time since I had two butternut squash left from my previous two CSA baskets. I adapted the recipe just a tad to use all natural ingredients (the original calls for cooking spray) and voila, roasted butternutty goodness in the form of fries.
This was a very simple recipe, just cut the squash into fries, toss in olive oil, salt, and pepper, and roast for 30 to 40 minutes. The result is a tasty side dish that I'm sure will satisfy even picky eaters and is kinda fun to eat. Not So Little Man looked at me when I put this on his plate and said, "Did you try to make squash look like french fries?" I said "Yes, and you will love it" with a big smile, knowing that he hates squash. It took him a little while to try them, but I had no complaints. This is either because he liked them or because he has finally come to the realization that resistance is futile when it comes to vegetables in my house.
Either way, these turned out great for dinner and on my salad as leftovers the next day. I will definitely be keeping this recipe in my repertoire.
Roasted Butternut Squash Fries
Adapted from This Southern Mom Cooks
1-2 lbs. Butternut Squash, cut into french fry shapes about 1/3" thick
2 Tbs. Olive Oil
1 tsp Sea Salt
1/2 tsp Pepper
Place squash in a bowl, add oil and spices. Toss all ingredients and place on a cookie sheet. Roast in a 400 degree oven for 30 to 40 minutes, turning halfway through. Enjoy!
Have you found a fun new way to prepare vegetables?
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