Words can do no justice. Do not be fooled. Your life changes now.
Don’t let the unassuming nature of this recipe deceive you. These golden sticks of glory will come into your life (your mouth, to be more specific) and change everything everywhere for the better forever and ever. Amen. I do not exaggerate. Not ever.
Okay, I may have been exaggerating about the exaggerating. But not about the fries. When I say Amen in casual speech you know I mean business.
It’s about this time of year that you remember what you used to scarf down in copious amounts as a child. Now, I just ate dinner, so to avoid making myself hungry right away, I don’t really want to reminisce about all the sugary/fatty/carby goodness in which I used indulge regularly because talking about fudge and cookies and brownies, and onion rings and sweet potato fries… aah forget it. Feed me. I’m hungry.
You poor people. I’m subjecting you to my unabashed run-on sentences simply because this is the only place they are remotely acceptable. Unless I want a furrowed brow, a glare, and a F. And fragments are a no-no too. Plus prepositions are not proper words to end sentences with. Oooh. I’m bad.
And while I’m living on the wild side, I may as well take sweet potatoes, chuck them out the window (but then run outside to retrieve them because I don’t like to waste, while apologizing profusely to the innocent pedestrian I accidentally whacked in the head with a sweet potato), and replace them with… butternut squash. I know. Insanity.
I haven’t even got to the crazy part yet! These fries actually taste, wait for it, better. I couldn’t believe it either! These low carb, baked fries taste BETTER than their carby fried counterparts. Insanity squared. (I make up for my English infractions with math.)
- 1 medium butternut squash
- salt and pepper, to taste
- olive/canola/coconut oil cooking spray (just use whatever you have on hand)
- Preheat oven to 450F.
- Peel the butternut squash and cut into french fry shapes. Be careful! Hacking up a b-nut squash can be precarious, so just make sure to take your time if you would like to keep all your fingers intact. Try to make the french fry shapes as uniform as possible to ensure even cooking. Spread the butternut squash fries onto a foil lined baking sheet, spray with an even coating of cooking spray, sprinkle with salt, pepper, and any other spices you so desire, and toss to coat. Make sure the fries are in an even layer on the baking sheet before sticking them in the oven, using multiple baking sheets if need be. Bake in the oven at 450F for 35 to 45 minutes, or until browned and slightly crispy.
Serving size: 1 serving (4.5 ounces)
Fat: 31 grams
Net Carbs: 40 grams
Butternut “Sweet Potato” Fries (Low Carb/Fat Free/Paleo/Vegan)
(calculated with this source assuming your squash would yield four cups of flesh if it were chopped)
Serving size: 1/4 recipe (about 4.5 ounces)
Fat: 0 grams
Net Carbs: ~13.5
Go ahead… eat the whole batch. I won’t even say I told you so.
P.S. Okay. I did tell you so.