Ingredients
Scale
- 1 large butternut squash
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh thyme
- 1/4 tsp black pepper
- 1 tbsp avocado oil
Instructions
- Wash the squash well. Slice the stem and the base off of the squash, and then slice it again, separating the neck and the base. Use a large vegetable peeler to peel the tough skin. Slice the base of the squash in half and spoon out the seeds.
- To cut the fries, slice the butternut squash into large sheets with a chef’s knife. Then use a crinkle cutter on all sides of each fry to slice into zig zags. Save and freeze the scraps to make soup!
- Add the fries to a bowl and top with avocado oil, and seasonings. Toss to coat.
- Preheat the air fryer to 400 F and add the butternut squash zig-zags to the basket. Cook for 10 minutes, remove the basket, and toss to rotate the butternut squash. Cook for another 8-10 minutes, or until lightly crisp and soft.
- Serve with a dip of your choice as a side for a fall meal!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Method: air fryer
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Fat: 7.2g
- Carbohydrates: 19.9g
- Fiber: 3.4g
- Protein: 2.1g