Butternut Squash Fries & Soup

Saturday, April 4, 2015

I've had a butternut squash sitting around that I needed to use. Had a little extra time while Hendrix was napping so I wanted to make something I never have before.

* Peel and cut butternut squash in half.



Butternut Squash Fries
1/2 peeled butternut squash
Olive oil
Salt
Cinnamon
Basil

* Preheat oven to 425 degrees F
* Slice squash in French fry shapes
* Line baking sheet with parchment paper
* Add fries to baking sheet
* Drizzle with olive oil
* Sprinkle with salt, cinnamon and dry basil leaves 
* Toss fries to fully cover with seasoning
* Bake for 25 minutes


Butternut Squash Soup
1 tbsp coconut oil
1/2 cup finely chopped onion
1/2 peeled butternut squash, chopped
2 cups water
1 cup low sodium chicken stock
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg



* In a large saucepan over medium heat, add coconut oil and sauté onion.
* Once onion is translucent add cinnamon, salt, nutmeg.
* Mix, add water, chicken stock and butternut squash.



* When butternut squash is tender, take off burner and add to food processor. 
* Purée butternut squash and enjoy!

You can always use 3 cups chicken stock, or 2 cups chicken stock/ 1 cup water. I only had 1 cup of chicken stock left so I decided to add water.


I topped Hendrix butternut squash fries with chili and cheese, with a side of kiwi. He loved it all!