• 1 butternut squash (2-lb. or half of a 4-lb. butternut squash (~20 oz. peeled and sliced)
  • 1/8 tsp. coarse salt, or more to taste OR low sodium seasoning of your choice (see recipes from Sauces, Rubs, and Marinades class)


Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes.
Flip spears and bake until mostly tender on the inside and crispy on the outside, another 15 minutes.

Makes 4 servings
Serving Size: ¼ recipe


Calories 57
Fat 0.1g
Saturated Fat 0.0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0.0mg
Sodium 80mg
Potassium 402mg
Carbohydrate 15g
Fiber 4.1g
Sugar 0.0g
Protein 1g

Modified from