Butternut Squash Fries with Curry Mayo
These sweet healthy Butternut Squash Fries with Curry Mayo are perfect for a snack or side. They pair nicely with savory vegan curry mayo.
Preheat oven to 425°.
Butternut Squash Fries: Peel butternut squash and slice off the ends. Cut off the round end and scoop out the seeds. Save seeds to roast them, if desired. Cut squash into fry shapes.
Spray a baking sheet with coconut spray and place fries on it. Sprinkle with salt. Bake at 425° for 15 minutes, then flip and bake 10-15 minutes longer, or until crispy.
Curry Mayo: Mix curry powder and vegan mayo and serve with fries.
Calories: 262kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 95mg | Potassium: 1320mg | Fiber: 7g | Sugar: 8g | Vitamin A: 39865IU | Vitamin C: 78.8mg | Calcium: 180mg | Iron: 2.9mg