1/2 of a butternut squash
1 tablespoon Honey Granules
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Baking the butternut squash fries on a rack allows air to circulate all around. Wash the outside of the squash thoroughly, and lop off a small piece of the top and bottom of the squash to make it level on both ends. Cut the squash in half and scoop out the seeds. Slice off the bulbous end and set it aside. Working with the long neck portion, slice it into equal strips about an inch thick. Make french fry strips. To season the fries, mix 1 tablespoon Honey Granules with 1 tablespoon olive oil in a microwave safe dish. Heat on high power for 30 seconds and stir to combine. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Pour the honey oil over the fries and toss to coat. Sprinkle on about a teaspoon of fresh thyme leaves. Arrange the fries on the rack over the lined baking sheet, being sure to leave ample space between each fry. Bake the fries at 425° for 20 minutes and then carefully flip them over and bake another 5-10 minutes until browned to your liking. Enjoy!

Sharing is caring!