Butternut Squash Fries with Thyme
Winter vegetables require sharp knives and a little more prep. I like the long neck of the butternut squash because it is easy to dice in cubes or julienne into “fries.” This baked fry recipe is easy to pack in a lunchbox or enjoy hot from the oven.
- 2 medium butternut squash, peeled and sliced into rectangles
- 4 tablespoons olive oil
- 1 pinch salt
- 2 sprigs fresh thyme (or herb of your choice)
- Preheat the oven to 350 degrees. Peel and chop butternut squash. Mix salt, olive oil and thyme in a small bowl. Toss squash with herb and olive oil mixture until evenly coated. Bake for about 35 minutes gently stirring and flipping midway. For a crisper “fry,” turn oven up to 450 for a few extra minutes at the end, but watch closely.