Ingredients
- 1 butternut squash
- 1 bunch of fresh herbs (thyme, parsley and chives)
- 1 teaspoon(s) of granulated garlic
- 3 tablespoon(s) of olive oil
- 1 tablespoon(s) of Espelette pepper
Preparation
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Preheat the oven to 220°C (th. 7-8).
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Peel the butternut squash, remove the seeds and cut it into sticks. Wash and chop the fresh herbs.
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In a salad bowl, carefully mix the squash sticks, herbs, garlic, oil and Espelette pepper.
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Then place on a baking tray lined with baking paper, add salt and pepper and bake for 15 minutes. Stir the fries and continue cooking for 10 minutes.