Butternut Squash Fries
Servings: 2 servings
Seasonal vegetable fries make a great fall side dish.
- 1 Butternut Squash
- 2 tablespoons Coconut oil
- 2 tablespoons Rosemary, fresh chopped
- 2 tablespoons Thyme, fresh chopped
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Preheat the oven to 220C/425F degrees.
Peel the butternut squash and remove the seeds.
Cut into long strips, I cut the squash in half, then quarter and cut again into strips.
Mix the oil, herbs and seasoning in a bowl.
Place the butternut squash fries into the bowl and cover thoroughly.
Line a tin with parchment paper and place the fries on the paper.
Roast in the oven for 40 minutes, turning after 20 minutes.
Eat and enjoy!
Makes 8 fries (serves 2)
Nutrition per vegetable frie: 47.25 Calories, 0g Fat; 0.75g Protein; 12g Carbohydrate; 2.25g Dietary Fiber; 9.75g Net Carb
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1Fry | Calories: 47kcal | Carbohydrates: 12g | Protein: 0.75g | Fiber: 2.25g