This recipe was sponsored by Brummel & Brown.
Cold weather can only mean one thing in my kitchen: WINTER SQUASH.
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.
Who doesn’t love fries?
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.
Enjoy these on the side with a sandwich, tossed into a salad, or simply dipped into ketchup. If you make these, be sure to share with me on Instagram!
- 3 tbsp Brummel & Brown Organic
- 1 medium butternut squash
- 2 tbsp fresh parsley, finely chopped
- Pink Himalyan sea salt
- Pepper
- Preheat oven to 425 F.
- Peel butternut squash, remove seeds and slice into desired fry shapes.
- In a large mixing bowl, toss together butternut squash fries with Brummel & Brown Organic until fries are evenly coated.
- Line a baking sheet with parchment paper and spread fries out evenly.
- Bake fries in the oven for 25-30 minutes, tossing half way in between.
- Serve with salt, pepper and chopped parsley.
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