CD and I leave for Nashville tomorrow, and our food supply is quickly dwindling down to nothing. We’re out of Brussels sprouts, blueberries, almond milk, and there is not even 1 slice of bacon to be found in our fridge. However, one thing we have plenty of is butternut squash. Remember this guy from our trip to the farmer’s market?
On Wednesday morning, I cut up the squash and roasted batch after batch of fries along with several butternut butts, and we’ve been enjoying our bounty ever since.
For fries, slice butternut squash into thin strips. (I never bother peeling. Yes, I eat the skin. Yes, I like it, and no, I’ve never died from eating squash skin.) Next, line a baking sheet with aluminum foil and coat the foil with coconut oil or butter. Then place your squash strips in a single layer on the foil. At home, I actually place the fries on baking racks which makes for a much crispier fry as it allows the air to circulate underneath while cooking. Then roast in a 425° oven for 35 to 45 minutes.
Some examples of our squash lovin’ over the past couple of days…
2 butts with Naturally Nutty White Chocolate Coconut Peanut Butter and Trader Joe’s raw crunchy almond butter
CD’s Almond Butter Chili with chunks of butternut squash stirred in after cooking. So good!
Warmed brown rice tortilla stuffed with mashed butternut squash + avocado and Naturally Nutty White Chocolate Coconut Peanut Butter
Are you ready for fall now? 🙂