Dill Butternut Squash Fries
Learn how to make paleo-friendly, and healthy butternut squash fries, straight from George Bryant's Book, The Paleo Kitchen.
- 1 large butternut squash (about 2 pounds)
- 3 Tablespoons roughly chopped fresh dill
- Salt to taste
- 1 Tablespoon coconut oil, melted
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Cut the bottom off of the butternut squash so you have an easy cutting surface. Use a sharp knife or a peeler to remove the skin of the butternut squash. Cut the squash in half, remove the seeds, and cut into fry-size strips.
Toss the fries in a large bowl with the coconut oil, dill, and salt. Place fries on the prepared baking sheet, making sure not to overlap in order to keep the fries cooking evenly.
Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.