I am starting the week off with yet another butternut recipe (I know I may need an intervention). It’s amazing to me that people say eating healthy is expensive. I got this huge butternut from the store for $4 and I have spread it out over 3 recipes and several meals now. The sweet and then the savory pies are fine, but these fries are more up my alley, although I’d probably just make them naked without the coconut flour. Also I was really feeling the prep work the other day and cut these into cute matchstix fry size. I think this is a mental thing too. Because I cut them smaller, there are more fries and so I eat less of them. Am I the only one who thinks that way? Anyways, I digress, here is the recipe.
- Butternut squash
- 1/4 cup coconut flour
- 3 tbsp coconut oil
- Sea salt
Let’s Make it Happen: Begin with the butternut. I generally cut them the same every time: skin, then cut rings, and then cut them down further into pretty little sticks. Cover in water. Leave for a bit. Toss in a bag with the coconut flour. Shake, shake, shake it up. Layer onto a baking sheet. Toss with melted coconut oil and sea salt. Bake at 425. Turn and rotate them interspersingly. Once they’re done to your crispiness liking, take them out (duh). Enjoy!!