Rosemary Bacon Butternut Squash Fries (Paleo & Whole30

• Produce

  • 1 Butternut squash, medium
  • 2 tbsp Rosemary, Fresh
  • 2 tsp Thyme, fresh

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Cooking fat of choice
  • 1/4 Sea salt

• Other

  • 6 slices Nitrate free, sugar free bacon (for whole30 this is my favorite!, cut into pieces

Found on paleorunningmomma.com

Description

Ingredients

• 1 medium butternut squash, bulb chopped off (save for another use) and long part peeled
• 6 slices nitrate free, sugar free bacon (for Whole30 this is my favorite!), cut into pieces
• 2 Tbsp fresh rosemary, finely chopped
• 2 tsp fresh thyme, chopped
• 1 Tbsp cooking fat of choice*
• ¼ sea salt (or to taste)
• black pepper

Directions

• Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
• Using a large sharp knife (this one is my favorite for cutting squash!) cut the long, peeled part of the squash into ½ fries. Butternut shrinks quite a bit when roasted so make sure you dont cut the fries too thin.
• Toss the squash with your cooking fat to completely coat, then sprinkle with sea salt and pepper and toss again. Arrange the fries on the the parchment lined baking sheet in a single layer, not touching one another (this makes them crispy!)
• Put fries in the oven, then heat a heavy skillet over med-hi heat to cook the bacon*. Add the bacon pieces to the skillet and cook until browned but not too crispy - they will cook with the fries for the final part of roasting. Once about ¾ done, remove with slotted spoon and drain on paper towel.
• After 20-25 minutes of roasting the fries should be beginning to brown. Remove from oven and sprinkle with the bacon and chopped herbs, then return to oven. Continue roasting for another 15-20 minutes or until browned and crisp. Remove from oven and serve hot. Enjoy!