Dill Butternut Squash Fries

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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!

Dill Butternut Squash Fries

4.9 rating
9 reviews
PREP 15 mins
COOK 35 mins
TOTAL 50 mins
Yields 4

INGREDIENTS :

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

DIRECTIONS :

  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.

by

INGREDIENTS :

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

DIRECTIONS :

  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.

by

Dillbutternutsquashfries1

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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26 thoughts on “Dill Butternut Squash Fries”

  1. YUM! I feel like every recipe you post from The Paleo Kitchen leaves me drooling. I preordered the book, but I’m out of the country for another month so I have to wait (not so) patiently to get my hands on it!

  2. 1. These look delicious and I’m making them asap.
    2. I just want to put it out there that I’ve liked so many photos of Jackson on Instagram that when I go to look at my “favorites” page, it’s now full of Frenchies based on “photos that I’ve liked.” #notcomplaining #puppiespuppieseverywhere

  3. You were in Portland??!! ANd I missed you! Totaly and complete bummer for me! Unhappy cavewoman. 🙁 I’m so glad you love our city like we do. Come on back again and make a post that you are coming. I would love to meet you in person. Just ordered your book and and so happy that you are having great success. 🙂 BTW you got out of here just in time, its raining…..

  4. So sad to have missed you at Costco yesterday. Portland is pretty fantastic, you should definitely (DEFINITELY) come again. It’s also one of the dog-friendliest cities, as well! Yep, I’m tuggin’ at your heart strings to get you to come back!

  5. Having grown up in Portland….shhhh…don’t tell anyone! It is the perfect city. Well, right now. Had you been there anywhere from October-May, you’d probably hate it (clouds, rain, grey, repeat)

  6. For a super green food heaven, it’s a little surprising that your recipe would be for a crop that is completely out of season! Don’t get me wrong, I love butternut squash, but I love it more when it’s not getting shipped from greenhouses or the southern hemisphere.

  7. Butternut squash and dill… that is a beyond interesting combination. I can’t wait to try the next time I get some hands on butternut squash. Gives me some inspiration to work with the dill I picked up at today’s farm share, too! Thank you so much for sharing!

  8. Yum! I roast a lot of butternut squash but haven’t done “fries”, going to try this tonight.

    My book is still waiting to ship. I seriously can’t wait to get it. Curious how you’ll feel about NY after being out west for a while. I would love to travel to some of those cities but with 3 kids I barely ever leave the east coast.

    1. I’ve been to Boston a few times and I’m definitely a west coast girl, I feel like I smile a lot more than east coasters lol

  9. I was so sad to have you in Portland and not be able to come see you! I’m an hour or so away now but free up there and still visit frequently, it’s awesome! It doesn’t show much that’s true, but what we do get is rain, and lots of it. Hope you come through again sometime and I’ll get to meet you then!

  10. These were pretty tasty! If only peeling a butternut squash wasn’t such a PITA!! First recipe out of The Paleo Kitchen for us, but we have about 7 ready to try out this week 🙂 Next up: Mongolian beef and bacon brownies!

  11. Juli, Don’t you believe those tales about Portland being just grey from October – May. It is only partially true. I have lived here for 8 years and keep hearing this comment. Granted, you have to be ready to run outside when there is a “sunbreak” but they happen almost daily. So. Grey for 8 months? Nope. Disagree. Come back someday. We’ll wait 5 minutes and I’ll show you how the weather changes. LOL

  12. Absolutely loved these and wasn’t sure if I would like the squash but these are definitely a new favorite for me! For sure a 2 thumbs up!

  13. Just made these and they are awesome!!! I like sweet potato fries, but I LOVE these. Wow, I never would’ve thought to even try this. Thanks for sharing such an awesome recipe!

  14. Waaay late to this party, but I have a question!

    If you MUST prepare this ahead of time or you have some left over, how do you suggest storing/reheating?

  15. 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!

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