The September issue of Every Day with Rachael Ray was just jam packed with goodies. There was a recipe for Roasted Cinnamon Sweet Potato Fries. However, I didn’t want to use roasted sweet potatoes so I used butternut squash instead. It’s a great use for the neck of the butternut squash. Just peel and cut into fry-shaped pieces then roast. Toss with cinnamon and you have a lovely side dish or snack.
The original recipe called for the use of EVOO (extra virgin olive oil), but then said to roast at 475 F. I don’t like to use olive oil for any kind of high heat cooking since it damages the oil. I prefer to use a saturated fat like butter or coconut oil since it stands up to high heat without damage and decomposition, so I chose to use melted butter instead. Of course, it also added a yummy buttery flavor also.
Roasted Cinnamon Butternut Squash Fries Ingredients
1 butternut squash cut into fry-shaped pieces
2 TB melted butter
salt and pepper
1/2 tsp ground cinnamon
Toss butternut squash with melted butter, season with salt and pepper. Roast 30 minutes at 475 F. Toss with cinnamon.