There's no need to sneak vegetables into your kids' food when you make them taste as good as these butternut squash fries.
The hardest part about this recipe is peeling and cutting the butternut squash. Kids who are familiar with vegetable peelers can do the peeling (under a grown-up's supervision, of course). But grown-ups will have to do the cutting.
If you don't mind having stubbier, shorter fries (they won't look authentic, but they'll still taste great), you can use store-bought pre-peeled and cubed butternut squash. Look for it in the produce section. Then just cut it into 1/2-inch strips.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1-1/2 to 2 pound butternut squash
- 2 Tbsp. olive oil
- kosher salt to taste
Preparation:
- Preheat oven to 425 degrees F. Spray a heavy baking sheet with nonstick spray.
- Peel and seed butternut squash. Kids can do the peeling, under a grown-up's supervision. Have the grown-up cut the squash in half lengthwise. Kids can seed the squash with a spoon.
- Cut into long, 1/2-inch wide strips, like steak fries.
- Drizzle olive oil over. Sprinkle with kosher salt. Using your hands, toss the fries to make sure they are evenly coated.
- Spread fries out in an even layer on the prepared baking sheet. Bake 20 minutes. Using tongs, turn fries over. Bake another 15 minutes.
- Turn heat down to 200 degrees F. Bake another 10 to 15 minutes until fries are golden brown.
