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Roasted butternut squash fries

Serves 6

Dietitian Tip

To ensure even cooking, cut vegetables into uniform sizes. This recipe also works with sweet potatoes or acorn squash.

Ingredients

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt

Directions

Heat oven to 425 F. Lightly coat a baking sheet with nonstick cooking spray.

Peel skin from butternut squash and cut into even sticks, about 1/2 inch wide and 3 inches long. In a medium bowl, combine the squash, oil, thyme, rosemary, and salt; mix until the squash is evenly coated.

Spread onto the baking sheet and roast for 10 minutes. Remove the baking sheet from the oven and shake to loosen the squash. Place back in the oven and continue to roast for another 5 to 10 minutes until golden brown.

Nutritional Analysis (per serving)

Serving Size1/2 cup
Calories62
Carbohydrate11 g
Cholesterol0 mg
Fiber3 g
Protein1 g
Sodium168 mg
Monounsaturated Fat2 g
Saturated Fat0 g
Total Fat2 g

Last updated: May 13th, 2016

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