Cooking School- Butternut Squash Fries

Have you seen me?

Anything with the word squash in it is a challenge to get excited about. When I started reading how excited Hungry Girl gets when it comes to anything Butternut Squash I just thought I had to give it a try. So I sneaked one into the grocery cart one week and we ate it mixed with some other roasted veggies for dinner one evening. I loved it.

Imagine my surprise when Destry actually bought another one. So, when I saw that Weight Watchers recipes of the week was Spicy Butternut Fries I new we had to try it. This recipe is a winner. Give it a try.

Butternut Squash is very versatile. Try using it make hash browns or a yummy soup.

Butternut Squash Fries

3 spays of olive oil cooking spray

1 lb Butternut Squash, peeled, seeded, long "neck" cut into sixteen 3/4- inch-thick sticks

1 tsp table salt, or to taste

1/2 tsp chili powder, or to taste

Preheat oven to 450 F. Coat a baking sheet with cooking spray.

Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder, liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.