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Tuesday June 24, 2014 CrossFit Stapleton- Denver, CO

Dill Butternut Squash Fries

Dillbutternutsquashfries11-610x300

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

 

Instructions
  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.
4 Rounds
500m row
2-4 rope climbs 15
5 Power Clean (155#/105#)

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