from: Hungry Girl
Ingredients
1/2 butternut squash
kosher salt
Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!
Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g
from: Fitness Magazine June 2007
Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper
Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.