I sometimes feel intimidated by squash. It’s like choosing a melon – it can have a gorgeous outer skin, feel heavy and have the perfect “thump” when you tap it, but every now and then you still get a bad one – one that tastes bland or is starting to rot on the inside. With the price being per pound, it can be an expensive mistake. However, this year I’ve been fairly lucky with my squash picks. I’ve also learned to not fret about the waste when I pick one that isn’t up to par and I have to toss it. It happens, I’m over it, I’ll try again. Because, when you are successful (which, to be honest, is most of the time) it makes up for the few “bad” ones. A good squash is a great squash, especially if you know how to cook it.
My favorite squash types are delicata and kombocha, but butternut is close behind. Butternut squash is much easier to find in stores than any other variety, except perhaps acorn and spaghetti squash (my two least favorites) and I also like that it isn’t hollow the entire way through. This means making “fries”, cutting unique shapes and spiralizing it are easier to do than with any other variety. So, all this chatter brings me to today’s Whole 30 inspired recipe: Rosemary Squash Fries. After all, I’m doing a Whole 30 for the month of January and getting creative with savory recipes was one of my intentions when taking on this protocol.
These fries can be made using any squash, but butternut works best for getting that fry shape. This recipe is not only Whole 30 compliant, but Paleo, Vegan and allergy-friendly as well.
*This step is optional, however broiling the squash fries will make them crisp and brown the top. Broiling time will vary by oven and squash thickness, so be sure to keep an eye on fries during this time.
These Squash fries are a great Whole 30 side dish and tasty alternative to your regular potato or sweet potato fries.