Roasted butternut squash fries
Nutrition Facts
Serving Size 1/2 cup
Calories 62
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 2 g | |
| Sodium | 168 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 3 g | |
| Protein | 1 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Roasted butternut squash fries are sweeter and healthier than traditional French fries. This recipe also works well with sweet potatoes or acorn squash.
Ingredients
(Serves 6)- 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.