Sometimes when it’s cold out (I know it hasn’t been lately in Atlanta but I wrote this a few weeks ago when it was actually cold), and typically this time of year when our serotonin levels are down some from lack of sunlight, I tend to have more carb cravings. Not that certain carbs are bad, but for me and my body, I tend to feel better on a lower carb regimine. Anyway I have found that these super crispy butternut squash fries are the perfect solution to my craving, and they have half the carbs of regular or sweet potatoes. And now both Whole Foods and Trader Joe’s makes it even easier, and fun with the zig zags, to make their pre-cut versions.
Here are the ones from Trader Joe’s….
And these are the ones from Whole Foods…
It’s only 33 carbs for the whole bag! Um yeah, I might have eaten all of them in one sitting…
- Butternut squash, cut into bite sized pieces or get them precut (about 10-12 ounces)
- 1 tbsp arrowroot powder
- 1-2 tbsp of avocado oil or melted coconut oil
- salt to taste
- Cut the butternut squash if needed into bite sized pieces (cubed or french fry shape)
- Preheat oven to 425.
- Place it in a freezer sized zip lock bag.
- Add 1 tbsp of arrowroot powder to the bag.
- Close the bag and shake until the squash is as evenly coated as possible.
- Pour the bag of squash onto a baking sheet.
- Pour oil and use fork to stir it around so the oil and squash are mixed together.
- Bake for 35-40 minutes. After about 20 minutes you can flip the squash (it sound be easy to pick up a flip by then if the bottom is brown and crispy enough).
- Cook an additional 15-20 or until crispy.
- Add some salt and enjoy!
- Cooking the squash might turn it a darker brown color but it is still okay.
- For extra flavor feel free to garnish with cinnamon or pumpkin spices if you want more of a sweet taste or you can try some paprika, garlic, thyme for more of a salty flavor.