This was really good and easier to make than I thought. Once I used a big
sharp knife to cut it into manageable hunks I used a potato peeler to peel
off the outside skin. Keep peeling down to the orange flesh. I salted and
baked as directed and it was very good. Way better than sweet potato fries
that I hate. It's a core food and it's 1 point per cup for the flex plan.

Lynne


Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g, sodium:
6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)

Ingredients:
1/2 butternut squash
kosher salt

Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If
you're unfamiliar with handling these large items, you may have a little
trouble at first. They're fairly easy to peel, but you'll need a sharp
knife to cut them. Once your orange friend is peeled and sans seeds, slice
it in half. Then cut it up into french fry shapes. We like to use a
crinkle cutter to make authentic looking crinkle cut fries, but they'll work
any way you slice 'em. Place on a cookie sheet sprayed with non-stick
spray. Cover lightly with kosher salt (regular salt works, too, but we
prefer kosher salt). Place tray in your pre-heated oven and bake for 40
minutes or so, flipping halfway through baking process. Fries are done when
they are starting to brown on the edges and get crispy.

Serve with ketchup, or however else you enjoy fries or sweet potato fries!

**We've been known to eat a huge 2-3 serving bowl of these for
lunch...they're awesome, healthy and packed with fiber!

"King's Crown" wrote in
ink.net:

This was really good and easier to make than I thought. Once I used a
big sharp knife to cut it into manageable hunks I used a potato peeler
to peel off the outside skin. Keep peeling down to the orange flesh.
I salted and baked as directed and it was very good. Way better than
sweet potato fries that I hate. It's a core food and it's 1 point per
cup for the flex plan.

Lynne


Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g,
sodium: 6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)

Ingredients:
1/2 butternut squash
kosher salt

Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash.
If you're unfamiliar with handling these large items, you may have a
little trouble at first. They're fairly easy to peel, but you'll need
a sharp knife to cut them. Once your orange friend is peeled and sans
seeds, slice it in half. Then cut it up into french fry shapes. We
like to use a crinkle cutter to make authentic looking crinkle cut
fries, but they'll work any way you slice 'em. Place on a cookie
sheet sprayed with non-stick spray. Cover lightly with kosher salt
(regular salt works, too, but we prefer kosher salt). Place tray in
your pre-heated oven and bake for 40 minutes or so, flipping halfway
through baking process. Fries are done when they are starting to
brown on the edges and get crispy.

Serve with ketchup, or however else you enjoy fries or sweet potato
fries!

**We've been known to eat a huge 2-3 serving bowl of these for
lunch...they're awesome, healthy and packed with fiber!


Lynne,

Your ingredient of 1/2 butternut squash is rather vague. Maybe an ounce
or gram weight.

Also how many of these fries in a 5 oz. serving?

Andy

"Andy" q wrote in message ...
"King's Crown" wrote in
ink.net:

This was really good and easier to make than I thought. Once I used a
big sharp knife to cut it into manageable hunks I used a potato peeler
to peel off the outside skin. Keep peeling down to the orange flesh.
I salted and baked as directed and it was very good. Way better than
sweet potato fries that I hate. It's a core food and it's 1 point per
cup for the flex plan.

Lynne


Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g,
sodium: 6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)

Ingredients:
1/2 butternut squash
kosher salt

Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash.
If you're unfamiliar with handling these large items, you may have a
little trouble at first. They're fairly easy to peel, but you'll need
a sharp knife to cut them. Once your orange friend is peeled and sans
seeds, slice it in half. Then cut it up into french fry shapes. We
like to use a crinkle cutter to make authentic looking crinkle cut
fries, but they'll work any way you slice 'em. Place on a cookie
sheet sprayed with non-stick spray. Cover lightly with kosher salt
(regular salt works, too, but we prefer kosher salt). Place tray in
your pre-heated oven and bake for 40 minutes or so, flipping halfway
through baking process. Fries are done when they are starting to
brown on the edges and get crispy.

Serve with ketchup, or however else you enjoy fries or sweet potato
fries!

**We've been known to eat a huge 2-3 serving bowl of these for
lunch...they're awesome, healthy and packed with fiber!


Lynne,

Your ingredient of 1/2 butternut squash is rather vague. Maybe an ounce
or gram weight.

Also how many of these fries in a 5 oz. serving?

Andy

Well it wasn't MY ingredient. Just a recipe I used that worked out well. I
measured it the Weight Watcher way. 1 cup for 1 point. If one was on the
core plan it is a core food and can be measured according to the plan. I
just loped off the bulbest end, seeded it, skinned it, sliced it and baked
it. I used Kosher flaked salt and I think it made it taste really good, but
as the recipe said any salt will do. It made 2 one cup servings. I'll
probably eat the other end tomorrow.

Lynne