I’m in love with Portland. There I said it. This is one of the cutest cities I’ve ever been to and I’ve only been here for about 14 hours, 8 of which I was sleeping. It is a food heaven, super green, really happy town. I sound like a total hippy right now, but I don’t care. It’s amazing. I want to come back here, go boating and rent a house for a couple months. That’s seriously a new goal of mine.

And it doesn’t really snow here?? Holy balls. Where do I sign up??

Anywho, I leave for San Diego from Portland today. Thankfully I get to take a little break for a day to hang out in San Diego, head to CrossFit Invictus for a workout Saturday morning then go to dinner and some drinks with some girlfriends at night after our book signing for The Paleo Kitchen. We will be doing another book signing at Costco in Mission Valley from 1:00-3:00pm tomorrow, on Saturday. You should come! And if you don’t have a Costco membership, grab a friend who does! We had a great turn out at our first Costco signing, so we hope this one tops our last one!

I’m seriously sad to leave Portland. This weather is perfect here right now. But San Diego is a pretty great place to go to instead. Especially since I will get to CrossFit there AND hang out with my girlfriends from California at an awesome restaurant. I may even have an alcoholic beverage. That sounds real nice.

I’m obviously all over the place right now. And I need to catch a flight. But soon I’ll be able to update you on all of our travels and get you some new recipes for the blog! Don’t you worry!

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Dill Butternut Squash Fries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

  • Yield: 4 1x


  • 1 large butternut squash (about 2 pounds/860 grams)
  • 1 tablespoon coconut oil, melted
  • 3 tablespoons roughly chopped fresh dill
  • salt, to taste


  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Cut the bottom off of the butternut squash so you have an easy cutting surface. Use a sharp knife or a peeler to remove the skin of the butternut squash. Cut the squash in half, remove the seeds, and cut into fry-size strips.
  3. Toss the fries in a large bowl with the coconut oil, dill, and salt. Place fries on the prepared baking sheet, making sure not to overlap in order to keep the fries cooking evenly.
  4. Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.

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  1. Carrie says:

    I made these for the first time last night. These are the best fries ever! They are very sweet, and I do LOVE dill. They were a little soft; next time I’ll continue cooking until they are crispier. I had them again for lunch today (a few minutes in the toaster oven did the trick). They were just as good day two!

    I am definitely going to print this and put it in my recipe folder!