Oven Fries - With Half the Carbs

I subscribe to a daily email from Hungry Girl, which sends me tons of information about healthy eating, new low-calorie, or low fat products, and advice about great fast food that's healthy. If you've never visted the website, check it out.

Last week, she sent out a recipe for Butternut Squash Fries, and suggested to try them as a replacement for fries made with potatoes. I've been searching for such replacements, as the hardest thing for me about having to cut carbs has been cutting down on potatoes. If you ask me what my favorite food is, it's not chocolate - it's potatoes. Especially fried and roasted. Now, baked, boiled, and mashed are okay, too. But I digress. I bought a butternut squash last week, and it's been sitting on my kitchen counter waiting to try Hungry Girl's recipe. Last night I made it to go with our sloppy joes, and I have to say it was a success. When they were roasting, they even smelled like potatoes. When they were served, we ate them with ketchup, as Hungry Girl recommended. They tasted great - a bit like sweet potato fries, but not as sweet.

Butternut Squash Fries

1 butternut squash
2 tsp. olive or canola oil
1 tsp. kosher salt

Preheat oven to 425˚. Cut ends off of squash, and peel. Cut squash in half vertically, and scoop out seeds. Slice squash into french-fry-like shapes, and toss in a large bowl with oil and salt. Spread in one layer on a cookie sheet, and roast 25-35 minutes or until browned. (You'll have to check to make sure they're not burning). Makes 3 servings.
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