|Season's best: Squash Fries (served with veggie egg scramble)|
Now that it is Fall, it's time to roast the heck out this season's best veggies. Sure you can make regular roasted potatoes or even roast-up some sweet potatoes, but have you ever made squash fries?
1 Buttercup squash*, cut into cubes and de-seeded (but don't remove the skin!)
1 tablespoon of vegetable oil (I used coconut oil)
A good sprinkling of sea salt
Directions: Toss the cubed squash (skin and all) in the oil and salt. Place onto a lined baking sheet (or one that is well greased) and bake for 30-40 minutes at 400F. The fries become deliciously tender, with a hint of crisp on their edges. Oh, and that skin? Totally edible! I love to eat them skin and all, but if you are not a fan, simply skip the skin next time you make them. Because there will be a next time. Squash fries are just that good!
*I've made this with Butternut squash and Acorn squash, but I don't think they taste as good as those made with Buttercup.