We recently had to stop feeding Nicholas potatoes to try to resolve some “gut issues” he is still having. Since he loves homemade french fries, I was trying to figure out how to substitute something that was ok for him to eat and that he would enjoy. As he had already loved the “Yummy Yam Spears” in Everyday Paleo, I thought I would try substituting butternut squash for the yams/sweet potatoes. As it turned out, we happened upon a terrific alternative that we all enjoy! And, Nicholas is now….gasp….eating a vegetable! (But, don’t tell him that, please!)
1 large butternut squash (about 2 lbs)
1/2 Tbsp paprika
1/2 Tbsp cinnamon
1/4 tsp cayenne pepper
1. Preheat oven to 375 degrees.
2. Peel the squash, then split in half and remove the seeds. Cut into planks about 4 inches long and 1/2 inch wide.
3. In a large bowl, mix all the spices together with the melted coconut oil and then toss the squash planks in and stir them so they get coated evenly with the sauce.
4. Line a cookie sheet with foil and evenly spread the planks out on the foil-covered cookie sheet.
5. Bake for 30-35 minutes, turning planks over at least once halfway through the cooking time.
6. Serve with ketchup, mustard, or even gluten-free ranch dressing!