Last Updated on December 11, 2023 by Cathy
Acorn Squash Fries make a perfect side that goes along with any dish.
This is an easy way of getting different varieties of vegetable in and still enjoy eating your typical french fries.
Have you noticed all the different varieties of squash for sale at your local markets? My husband bought some different varieties for fall decorations but I’ve been cooking some of them for dinner, he doesn’t mind. 😉
You need to be eating a huge variety of vegetables to get all of the different nutrients in, and autumn includes fall squash. By eating whatever is in season the vegetable (or fruit) taste better, they usually cost less (making it easier to buy organic), and they have a higher level of antioxidants.
The weather has finally cooled down which makes it a perfect time to turn the oven back on and bake some fries. Oven baked fries, no matter what squash or root vegetable you use (squash, yams, sweet potatoes, carrots) they are all much better for you and taste incredibly better than the typical fried & greasy french fries.
In a bowl melt the coconut oil, add salt & pepper to taste and stir.
To prepare the acorn squash, cut a thin slice off one side & place flat-side down on a cutting board (this helps it from rolling around). Cut both ends off, then cut the squash in half.
Scoop the middle out using an ice cream scoop (or spoon), save the seeds & bake them too or save for later.
Cut the skin off & slice the squash into “french fry” pieces, add to the seasoned coconut oil & coat thoroughly.
Bake at 425º F for 25-30 minutes turning once.
Enjoy!
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Acorn Squash Fries
Ingredients
- 1 tablespoon coconut oil
- Salt & pepper to taste
Instructions
- Preheat oven at 425º F
- In a bowl melt the coconut oil, season with sea salt & fresh ground pepper.
- Cut a thin slice off one side of the acorn squash & place flat side down on a cutting board. Cut both ends off, then cut the squash in half.
- Scoop the middle & seeds out using an ice cream scoop.
- Cut the skin off then cut the squash into "french fry" pieces.
- Add to the seasoned coconut oil & coat thoroughly.
- Bake at 425º for 25-30 minutes turning once.