Recipe by Mama's Kitchen (Hope)
I recently discovered how wonderful butternut squash fries are. So I have been experimenting with different recipes and really like this one that I created. I really enjoy this recipe creation and am pleased with the lower fat and calorie content. Hope you enjoy these little gems of deliciousness as much as I do!
Top Review by Happy Harry #2
I have made this twice now. The first time I used the Splenda brown sugar and was not to pleased. At first bite it is delish, but it has an after tsste which ruins the next bite!. So no review until I made with regular brown sugar. Being concerned with the amt. of sugar I can consume, I replaced half with the Splenda. That did the trick! Now, I can truly encourage everybody to try this exceptional dish. I had made it to go with some baked chicken but ended up just filling up on this and steamed greenbeans. Yummy meal!
- 2 1⁄2 lbs butternut squash (estimated weight)
- 1 tablespoon olive oil
- 1⁄2 tablespoon brown sugar, packed (can use Splenda brown sugar if desired) (optional)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 450°F.
- Peel squash, cut in half lengthwise and remove the seeds. Cut the squash into 1" to 1 1/2" cubes (large and uniform is best), and place in a bowl. Drizzle olive oil over the chunks and toss them around with your hands to evenly distribute the oil.
- Mix brown sugar, (if using) salt and pepper together and sprinkle it over the squash pieces. Toss around again to evenly distribute the seasoning. Spray a baking sheet with cooking spray and spread squash in a single layer.
- Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize, turning a few times to ensure even browning. Serve.