Butternut Squash Fries

We started a garden at our house this year. Only problem being we forgot to label what each plant was when we planted the seedlings. It became a big surprise to us what came up. I thought we had yellow squash growing but it turns out we were growing Butternut Squash really well. The plant has taken up so much of the yard that it has doubled the space our garden is taking up which was already a 15'x15' space. With that happy accident, I decided to try and use the first of what appears will be a plentiful harvest of Butternut Squash. So be prepared for more Butternut Squash Recipes to be coming in the future especially since not much else produced this year.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 149 calories, 17g carbs, 10g fat, 2g protein

Ingredients:

• 1 Large Butternut Squash
• 1/4 c Canola Oil
• 2 t Cumin
  

Baked Sweet Potato Cornmeal Fries

I found this recipe on Laaloosh and HAD to try them, I was not disappointed. I served this along side Harissa Eggs In Purgatory for dinner one night and it was fantastic. Plus, the dinner was only 5 points plus total!

Nutritional Information (calculated on myfitnesspal.com): 4 servings, 3 weight watchers points plus. 129 calories, 24g carbs, 2.5g fat, 2.5g protein

Who loves Sweet Potato Fries?!

Ingredients:

• 2 large Sweet Potatoes, sliced into 1/2" thick sticks (I used my Professional Multi Chopper from Williams Sonoma.)
• 1/4 c Cornmeal
• 2 t Olive Oil
• 1 T Garlic Powder
• 1 T Onion Powder
• Salt to taste

Instructions:

1. Preheat oven to 400 degrees
2. Once the Sweet Potatoes are sliced, Put them in a bowl of cold water stir for a minute and let sit for 10 minutes.