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Cinnamon and Thyme Butternut Squash Fries (Vegan, AIP, Paleo)

Cinnamon and Thyme Butternut Squash Fries (Vegan, AIP, Paleo)

Potatoes are king in my house. My husband loves them. He would eat them every day and would not complain. While I do like potatoes, especially crispy oven fried potatoes...with garlic...and...rosemary...I've been making more Paleo and Autoimmune Protocol (AIP) meals lately. I've had some lingering rosacea from my last pregnancy and I've read that it can be caused by inflammation. The AIP diet excludes all of my allergens and is supposed to be good for reducing inflammation and digestive issues so I figured it's worth a shot. On the AIP diet, potatoes and other nightshades are not allowed. I've had two butternut squashes sitting on my counter for weeks and I thought I would give squash fries a go! 

These little babies turned out absolutely delicious! They were slightly crispy and not overly sweet like sweet potatoes fries can be. The sweet and savory combination of cinnamon and thyme was perfect. It definitely didn't hurt that I served them with slow roasted pork shoulder in homemade bbq sauce (a recipe I will be posting later this week!). Stay tuned! In the meantime, make some butternut squash fries. You won't be disappointed! 

Cinnamon and Thyme Butternut Squash Fries

Makes 4-5 servings

Ingredients: 

1 medium butternut squash

2 Tbs of extra virgin olive oil or melted coconut oil

1/4 tsp of ground cinnamon

1/4 tsp of dried thyme

1/4 tsp of black pepper

1/2 tsp of sea salt

Directions:

Heat the oven to 375 degrees F. 

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On a cutting board, slice the ends off of the butternut squash and peel with a vegetable peeler. Slice the peeled squash in half lengthwise. Scoop out the seeds with a spoon and discard. Chop the squash into match sticks or small wedges, about 1/2 inch thick. 

Place the squash fries onto a non-stick half sheet pan. Pour the olive oil over the squash and sprinkle with the spices and sea salt. Toss the fries with your hands until they are fully coated with the oil and seasoning. Spread the fries out into a single layer and bake for 35-40 minutes at 375 degrees, flipping halfway through. 

 

 

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