Maple Pepper Butternut Squash Fries

Tonight for dinner I wanted to try something new. So instead of making sweet potato fries to go along with our fabulous Fools Gold chicken nuggets (almond flour crusted deliciousness from Eat Like a Dinosaur), I used butternut squash. The result was really tasty and got 2 thumbs up by 2 of my 3 kids. I consider that a majority vote, and a victory!


1/2 of an average sized butternut squash (I diced and stored the unused half for an easy roasted veggie side dish later in the week)

1/2 Tbsp grass fed ghee or coconut oil, melted

Maple pepper to taste

Preheat oven to 425 degrees.

Peel and cut butternut squash lengthwise, remove seeds (little hands love this part!), and then into fry sized pieces

Combine squash fries and oil in bowl and toss. Add maple pepper or your favorite seasoning (I actually put aside a batch for me with curry and they were amazing)

Bake at 425 for 10-15 mins, flip with a spatula and bake an additional 10-15 mins.


And heres a shot of the kids plate with their nuggets and apple slices. My (Whole 30 compliant-more on that later) plate is a chicken burger with fresh mango salsa, avocado, steamed broccoli and curried fries

IMG_2880 IMG_2881


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