French Fries are EVERYONE’s Achilles heel. Seriously, who turns down that savory, greasy, delicious side that every restaurant buys in massive bulk? Unfortunately, the fries are usually the tipping point from making your meal borderline healthy to the reason those jeans don’t fit anymore. Even the healthier sweet potato fries still contain a decent amount of carbs (albeit good ones). But we have a solution that cuts the carb count in half while still giving you a nice finger food side.
Ingredients: 1 medium size butternut squash (makes about 3 servings), olive oil, salt & pepper (other spices if desired).
Directions: Cut the top stem, half squash vertically, and seed. Slice the top half away from the bulb of the squash. Cut fri-like strips out of the top portion. The bulb will produce a more “C” like shape but the final product will all taste the same.
Toss with olive oil and spices. Bake on 350 for about 40 mins. They live up to their name with a great buttery taste that you will definitely make room for on your Thanksgiving table.
One of the many things that makes kale different from all the other greens is that it can actually survive the oven. While iceberg, romaine, and spinach will wilt when heated, kale becomes a nice crispy product, opening the door for a variety of new dishes. Below is what I like to call a “roasted salad”. There’s only so many cold mixed salads one can eat day in and day out (fear not raw fans, their day in the box will come). Change it up with the right seasonings and get to toasting.