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Dill Butternut Squash Fries

The Paleo Kitchen

Learn how to make paleo-friendly, and healthy butternut squash fries, straight from George Bryant's Book, The Paleo Kitchen.

4
Servings
116
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large butternut squash (about 2 pounds)
  • 3 Tablespoons roughly chopped fresh dill
  • Salt to taste
  • 1 Tablespoon coconut oil, melted

Directions

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.

Dill Shopping Tip

Look for fresh green leaves free of any wilting. The leaves should be soft and feathery; it is best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Dill Cooking Tip

When using dill in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
N/A
Saturated Fat
3g
15%
Protein
2g
4%
Carbs
22g
7%
Vitamin A
1022µg
100%
Vitamin B6
0.3mg
14.9%
Vitamin C
42mg
70%
Vitamin E
3mg
14%
Vitamin K
2µg
3%
Calcium
96mg
10%
Fiber
4g
15%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
1mg
8%
Magnesium
66mg
17%
Monounsaturated
0.2g
N/A
Niacin (B3)
2mg
12%
Phosphorus
64mg
9%
Polyunsaturated
0.1g
N/A
Potassium
687mg
20%
Sodium
541mg
23%
Thiamin (B1)
0.2mg
12.8%
Zinc
0.3mg
2.1%