Butternut Squash "Fries"

"Fries"

Yep. You know why that's in quotations. These aren't actually "fries" in the traditional sense. They aren't made from potatoes and they're not fried. A more apt name might be "Baked Butternut Squash Sticks", but that doesn't roll of the tongue very well. 

So I'm taking creative liberty and just calling them "Butternut Squash Fries".

I've been making these for my son for about a year now. Don't get me wrong, we LOVE potatoes in this house. All varieties and preparations. But it can be easy to overdo when potatoes are such lovely things. Also, many people with autoimmune disorders have sensitives to nightshades so the beautiful potato is off limits for them. I recently started back on the elimination phase of AIP so they're off limits for me for awhile now too. 

These are super easy to make. The hardest part is cutting up the squash. Some people are intimidated by butternut squash because it's very firm and can be difficult to process the whole thing. Two items are essential for me when tackling a squash:

A good-quality, sharp knife and a sturdy vegetable peeler. 

I have a set of Cutco knives that my husband and I bought each other for Christmas a couple of years ago. The vegetable peeler came free in the deal.

We're exciting like that.

But these knives are guaranteed for life. If they break, rust, or get dull, just send it back and they will send you a replacement or sharpen your knives for free. When you die (sorry to get morbid), give them to your kids and they have the same guarantee. We're fairly young(ish) and I'm always chopping something, so we took the plunge. The chef knife is my favorite in the set and I use it almost every day.

Preheat your oven to 400 degrees.

I don't have pictures of the chopping/peeling process but I'll walk you through it. I like to buy the biggest squashes I can find. The farmer's market is your friend. You can buy them for a flat dollar amount as opposed to $ per weight at the supermarket. Cut the squash in half right at the nape of the neck above the larger "bulb" portion. Set the bulb with the seeds to the side. Take the long neck portion and cut off the top with the stem. Then stand the neck upright and use your vegetable peeler starting at the top and going down to remove the peel in strips. My husband uses a knife for this but I really prefer the vegetable peeler so just use what makes you happy. 

Once the peel is gone, then keep the squash upright and slice down to make long, thin (about 1/2 inch wide) planks. Depending on the size of your squash, you should be able to get 4-5 planks. Then lay the planks down and slice into "fries". If you have a long squash neck and want shorter fries, just cut the planks in half before slicing. 

Next, take the fat half of the squash that you set aside and stand it up so the bottom of the squash is face-down. Cut it in half right down the middle. Take each half and use a metal spoon to scrape the seeds and slimy guts out. Lay them down so the open bowl of the squash is face-down and slice off the bottom stem. Then go to town with your veggie peeler. When the peel is gone, slice into strips. The shape will be "off" with the bottom half since it is curved around the seeds. If you can't handle a curvy "fry", just chop the bottom half into cubes and saute it on the stove with some bacon. 

When you're done showing that squash who's boss, toss all the fries in a large bowl. 

Here's where you can get creative. Personally, I like a savory squash fry. I add about two tablespoons of olive oil, a generous pinch of sea salt, about two teaspoons of garlic powder, and a teaspoon of ground sage. 

As I said earlier, I'm back on the elimination phase of AIP so I can't have any night-shade or seed-based spices, but I would highly recommend an adventurous amount of Penzey's Cajun Seasoning instead of the garlic and sage if you can handle it. So good. You can also go for a "sweet" version and add some cinnamon and nutmeg with coconut oil instead. Use whatever herbs/spices fit with your family and taste delicious. Once you're done adding the seasonings, toss the fries in the bowl so that each fry is coated in oil and spices.

Spread the seasoned fries on a baking sheet. Depending on the size of your squash, you might not be able to fit it all on one pan. I usually cut a whole squash then put half of the uncooked fries in the fridge for another day. I line my pans with silicone mats to keep the food from sticking. The mats can go in the dishwasher and they're easy to hand-wash as well. They won't ever look the same as they did when they were new (kind of like well-seasoned cast-iron) but I love them anyway. 

Throw them in the oven and bake them for 30-40 minutes, turning them over about 25 minutes in. Your baking time will vary depending on how thick your fries are and how crispy you want them to be, so check them regularly and adjust the time to your liking. If you want a little extra crisp, turn the broiler on for the last few minutes. 

This was my son's meal for yesterday. An uncured, organic beef hot dog, peas and carrots, and squash fries. He loves the fries as much as I do! It's an easy way to get more vegetables into your diet and maybe cut down on the potatoes if that's what you're looking to do.

(Of course I cut up the hot dog. He's 2. Don't get hysterical.) 

Here's your recipe:

• One whole butternut squash
• 2-3 Tablespoons Olive Oil 
• 2 teaspoons garlic powder 
• 1 teaspoon ground sage  
• Large pinch of sea salt 

Preheat the oven to 400 degrees. Process the squash (directions above) and cut into fries. Toss fries in a large bowl with olive oil, garlic powder, sage, and salt. Spread fries onto a baking sheet with a silicone mat. Bake for 30-40 minutes, turning the fries over around the 20-25 minute mark. For crispier fries, turn the broiler on for the last few minutes of cooking time. Enjoy!