Who knew vegetables could make a delicious snack-time staple or side to burgers? Turn butternut squash and carrots into fries with just a few ingredients.
Ingredients
- 1 small butternut squash (approximately 2 ½ lbs)
- 3 medium carrots
- 2 tbsp olive oil
- 2 tsp Parmesan, grated
- 1 (1 oz) pkt ranch salad dressing mix, divided
- ½ cup fat free Greek yogurt
Steps
- Preheat oven to 425°F. Peel the butternut squash and carrots. Remove seeds from the squash. Cut carrots into 1-inch sticks and butternut squash into ½-inch sticks for fries. Pat vegetables dry with paper towels. In a large bowl, toss vegetables with the oil, Parmesan, and 1 tbsp ranch dip mix. Season with salt and pepper.
- To a large rimmed baking sheet lined with parchment, add vegetables in a single layer. Bake for 30–35 min., until tender and crispy, flipping halfway through. In a small bowl, combine the Greek yogurt and remaining ranch dip mix. Season with salt and pepper. Serve vegetable fries with dip.
Tips
To air-fry the vegetables, toss only in olive oil and cook, in batches, at 400°F for 10–15 min., shaking occasionally.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Lighter
- Plant Forward
- Nut Free
- vegetarian
- Wheat Free
- gluten free
- plant based
- Guiding Stars
- Affordable
- January 2022
- Egg Free
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