This recipe was sponsored by Brummel & Brown.
Whether I am cooking spaghetti squash with pesto, pureeing butternut squash into velvety soups, or using delicata as a vehicle for proteins, I can assure you that it doesn’t go to waste! Every fall and winter, I love experimenting with new ways to enjoy them and reap their incredible benefits.
Butternut squash has to be my favorite of all winter squashes, packed with fiber, vitamins, minerals and antioxidants. Beta-carotene is a standout in winter squash, a plant pigment that our body converts to vitamin A, important for skin and vision.
These butternut squash fries are a delicious take on the classic comfort food and a fun way to meet your veggie quota for the day. These are easy to whip up, only require a handful of ingredients and a great way to put your leftover squash to use.
These are coated in Brummel and Brown organic buttery yogurt spread made with plant-based oils. As a dietitian, I encourage my clients to replace saturated fat with heart healthy fats such as polyunsaturated and monounsaturated fats. Brummel and Brown Organic has less than half the saturated fat of butter with all the similar creaminess and flavor.