[center]Butternut Squash “Fries” [/center]
1 big butternut squash, peeled, seeded, cut into “steak fry” sized pieces
1/8 cup or so of coconut oil or olive oil (coconut preferred)
These spices: chili powder, paprika, cinnamon, powdered cayenne, salt and pepper, nutmeg
How to Make the Stuff
Preheat your oven to 425.
In a big bowl or freezer bag, add the “fries” and the coconut oil.
Now, I left the exact spice blend up to you. Generally speaking, you’ll want a lot of chili powder and a dash or two of everything else. Play with it. Figure out what you like best. Toss to coat evenly.
For easy clean-up, line a cookie pan with parchment paper, then toss on the fries in a single layer.
Bake for 20 minutes, flip fries, then bake for another 20 minutes or to your liking.
Put them in your mouth. Chew. Digest. Poop. Repeat.
As you can see my pics, I didn’t go for presentation here. Still, damn tasty. Try it!