Tuesday, April 30, 2013

Butternut Squash "Fries"

So on this new restricted diet you're only allowed to consume certain things and after a while the cravings for all the sugary and savory goodnesses that you are no longer able to be eat subside and you don't really miss them. 

No seriously I swear it's true. 

But last week I had suffered through about three different meals where the person I was out with had french fries, and pretzels and all manner of snickysnacks, which are a no-no.
So, I asked my food-guru what I was able to have as a treat when I was seriously craving something salty with a crunch. She gave me some parameters to work within and this is what I came up with. 

The key to this recipe is cooking the butternut squash on parchment paper. Not exactly sure why, but it always seems to come out better when the squash is baked in a pan lined with parchment paper. 


1 cup of cut butternut squash 
- try to keep the pieces as uniform as possible to keep them cooking at the same rate- 
1 tbsp. olive oil 
1/2 tsp. garlic powder 
1/4 tsp. Italian herbs mix
1/2 tsp. black truffle oil
Sea salt & pepper to taste 

Preheat your oven to 375 degrees. 

Cut your squash into pieces. 

Mix together the olive oil, garlic powder, truffle oil, and italian herbs mix in a bowl. 

Add your cut butternut squash and coat it thoroughly with the mixture. 

Spread out your butternut squash on a parchment paper lined roasting pan. 

Season with sea salt and black pepper to taste. 

Roast in the oven for 15-17 minutes. 

If you want a little more crunch, let it cook for up to 20-23 minutes but be careful to watch it to prevent it from burning. 

Eat and enjoy! 

Remember this portion size is intended to be an individual snack per person. If you intend to make this for a group, then  simply multiply the recipe, times the number of individuals you will be serving. 

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