I don’t know about you, but if something is in the shape of a French fry, I find it is so much more fun to eat. I love to dip my “fries” into ketchup, hummus or hot sauce. Over the past year, I have made all kinds of vegetables into “fries” by coating with them a little extra-virgin olive oil, seasoning with sea salt & pepper and then roasting in the oven. It is simple and so easy and naturally gluten-free. One of my favorite vegetables to make into French fries is the butternut squash.
Butternut squash is low in fat and high in fiber. It also provides a significant source of potassium and vitamin B6. The color of the squash indicates its high levels of beta carotene, which the body converts to vitamin A. And lastly, a 1 cup serving provides more than half of the RDA of vitamin C.
To prepare the squash, wash and dry it. Carefully (and I mean really be careful – you may want to use a dishtowel to help protect your hand) slice the squash in half. I have tried peeling it before slicing and that does make it slightly easier to cut, however, I prefer the peel to be left on the squash. Scoop out the seeds and then slice the squash into French fry shapes. Toss in extra-virgin olive oil or spray with Pam and season as you like. I just use sea salt & fresh ground pepper, but cayenne, chili powder & cumin would be tasty, too. Toss into your preheated oven (375 or 400). Bake for 20-40 minutes, flipping once & keeping a close eye on.
Some other vegetables that I have made into French fries included yucca root, parsnips, rutabaga and sweet potatoes. I have also been known to eat raw okra or green beans dipped in ketchup as “fries” in the summer time. They are nice & cool on hot summer days.
Choosing foods that are naturally gluten-free simplifies eating and basically removes the stress. Naturally gluten-free foods are minimally processed or not processed at all. Meaning there aren’t lists of ingredients as long as the Declaration of Independence to go through.