French Fries Made With Butternut Squash

• Gluten free
• Paleo

• Meat

  • 1 Long neck section

• Produce

  • 1 Avocado
  • 2 tsp Tarragon

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 2 tsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Liquids

  • 2 tbsp Water

Found on healingtomato.com

Description

Ingredients

• Long neck section of a small butternut squash
• 2 tsp of extra virgin olive oil
• 2 tsp of freshly chopped tarragon
• 1 tsp of salt
• 1 avocado
• 2 tsp of freshly squeezed lime juice
• 1 tsp of salt
• 1/2 cup of almond milk (adjust for texture preference)
• 2 Tbsp of water
• 1 tsp black pepper (optional)

Directions

• Take a butternut squash that has a long neck. Wash it thoroughly and then dry it.
• Cut off the butternut squash at the base of the neck. Wrap up the bottom part of the squash and refrigerate it for a future recipe
• Cut of the top part of the neck and discard. Preheat oven to 450 degrees
• Peel the skin of the butternut squash and cut it into long strips. Place them in a bowl and add 2 tsp of extra virgin olive oil. Add more if the strips are not fully coated. I used a small butternut squash which only needed 2 tsp
• Add 2 tsp of freshly chopped tarragon and 1 tsp of salt. Mix well and then transfer to baking sheet. Spread it out evenly
• Bake in the oven for 15-20 minutes until they turn crispy. Remove from the oven and let them cool
• In a food processor, add 1 avocado that is peeled and roughly chopped
• Add 2 tsp of freshly squeezed lime juice
• Add 1 tsp of salt and black pepper. Black pepper is optional
• Add 1/2 cup of almond milk. If you prefer creamier, add more almond milk
• Add 2 Tbsp of water and blend on low speed until it is well blended
• Transfer the fries to a plate and sprinkle the avocado dressing or with a side of the ketchup